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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:
The reviewer gave this recipe 18 stars. This recipe average a 4.6 star rating.
Read Reviews (17)
Original recipe yield 6 to 7 cups

SERVINGS

 (Help)
    
Servings
 

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*

DIRECTIONS

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. 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.
  4. Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. 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.
  6. 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.)
  7. 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


REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2005 by LAURIEB21
I received rave reviews on this soup! Can't wait to make it again! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2004 by Kelly
This is simply fantastic -- it freezes well, and warms up nicely for lunch at work. I will... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2005 by MISSSMEW2
This was an excellent recipe for someone who has never before tried parsnips. I used 1% milk... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by Caroline C
I omitted the allspice, used a little heavy cream as well as half and half, and I garnished... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2007 by Melody
It's difficult to find recipes for parsnip soup and this one was lovely! I didn't have ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2008 by DetectiveL
Had this with Waldorf Salad w/walnut oil vinaigrette (also from this site). It made a great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2007 by LizB
I used whole milk instead of the half and half and a few canned pears, it turns out just like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by Babsie
Already had the parsnips/onions cooking when i realised I couldn't find my Curried Parsnip... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2006 by Cindy
A wonderful soup - it has officially become one of our Sienfield 'soup na