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Creamy Parsnip With Ginger Soup
SUBMITTED BY:
USA WEEKEND columnist Pam Anderson
PHOTO BY:
DetectiveL
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
Original recipe yield 6 to 7 cups
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1 1/2 pounds peeled parsnips , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon allspice
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: sauteed hazelnuts and dried cranberries*
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DIRECTIONS
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
FOOTNOTES
*Cook 2 Tbs. each coarsely chopped hazelnuts and dried cranberries in 1 tsp. butter until golden and fragrant, 1-2 minutes.
This recipe was originally featured in the USA WEEKEND article
One Formula Makes 10 Full-flavored Vegetable Soups
on October 24, 2004.
Find the Perfect Recipe from
Pam Anderson
.
Pam Anderson is the author of four cookbooks, including her latest,
Perfect Recipes for Having People Over
.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
REVIEWS
Reviewed on Jan. 20, 2005 by LAURIEB21
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LAURIEB21
Jan. 20, 2005
I received rave reviews on this soup! Can't wait to make it again!
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11 users found this review helpful
I received rave reviews on this soup! Can't wait to make it again!
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Reviewed on Dec. 16, 2004 by
Kelly
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Kelly
Dec. 16, 2004
This is simply fantastic -- it freezes well, and warms up nicely for lunch at work. I will make this again!!!
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11 users found this review helpful
This is simply fantastic -- it freezes well, and warms up nicely for lunch at work. I will...
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Reviewed on Feb. 22, 2005 by MISSSMEW2
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MISSSMEW2
Feb. 22, 2005
This was an excellent recipe for someone who has never before tried parsnips. I used 1% milk instead of half and half and the soup was still lovely and thick - the perfect food for a snowy winter night. I will make this again.
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10 users found this review helpful
This was an excellent recipe for someone who has never before tried parsnips. I used 1% milk...
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Reviewed on Nov. 24, 2006 by
Caroline C
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Caroline C
Nov. 24, 2006
I omitted the allspice, used a little heavy cream as well as half and half, and I garnished with snipped chives. Absolutely delicious! Thanks so much!
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3 users found this review helpful
I omitted the allspice, used a little heavy cream as well as half and half, and I garnished...
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Reviewed on Jan. 7, 2007 by Melody
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Melody
Jan. 7, 2007
It's difficult to find recipes for parsnip soup and this one was lovely! I didn't have cardamom or all spice & I used a bit of fresh ginger root in place of ground ginger but it still tasted it great.
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2 users found this review helpful
It's difficult to find recipes for parsnip soup and this one was lovely! I didn't have ...
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Reviewed on Oct. 30, 2008 by
DetectiveL
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DetectiveL
Oct. 30, 2008
Had this with Waldorf Salad w/walnut oil vinaigrette (also from this site). It made a great meatless dinner, light and perfect on a blustery fall day. Don't skimp on the sauted nuts and cranberries--it's a yummy addition.
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1 user found this review helpful
Had this with Waldorf Salad w/walnut oil vinaigrette (also from this site). It made a great...
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Reviewed on Jan. 9, 2007 by
LizB
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LizB
Jan. 9, 2007
I used whole milk instead of the half and half and a few canned pears, it turns out just like my favourite soup at a restaurant that I frequent. There is nothing better than a bowl of this soup on a cold winter day, thanks for the great recipe!
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1 user found this review helpful
I used whole milk instead of the half and half and a few canned pears, it turns out just like...
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Reviewed on Dec. 10, 2006 by Babsie
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Babsie
Dec. 10, 2006
Already had the parsnips/onions cooking when i realised I couldn't find my Curried Parsnip soup recipe. None here either, but this one is a fine replacement, except for usual substitue ingredients(no cayenne, so used paprika; no ground giiner, so used pieces and so on).
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1 user found this review helpful
Already had the parsnips/onions cooking when i realised I couldn't find my Curried Parsnip...
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Reviewed on Nov. 5, 2006 by
Cindy
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Cindy
Nov. 5, 2006
A wonderful soup - it has officially become one of our Sienfield 'soup nazi' soups! Because I used more parsnips I upped other ingredients, but I found that I used much more chicken broth than the recipe called for - it was very thick. I used fresh ginger instead of ground and more garlic and cayenne pepper (we love garlicy, spicy food). For garnish, being that we didn't have hazelnuts and cranberries in the house, I sauteed sultanas and walnuts in a touch of butter.. it was fabulous! Thanks for this recipe!
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1 user found this review helpful
A wonderful soup - it has officially become one of our Sienfield 'soup na