Recipe by justcallmetoni
Cold outside and nothing is more appealing than a steaming bowl of soup. Add the sweetness of the parsnips with aromatics of leeks and peppery kick of ginger and you have a great light meal or starter.
Top Review by bluemoon downunder
My 85 year old mother loves parsnips so this was a must-try recipe for me, although she has always described herself as "not a soup person". Well, I don't like run-of-the-mill soups either! Anyway, to make a basically parsnip soup that she'd REALLY enjoy: that was my challenge. I used only half the ginger because although my mother loves it, I knew that the specified quantity would be too much for me. Talk about a balancing act! I resisted the tempation to add garlic here (I'm a compulsive garlic user) because I'm not sure that it would have belonged but I did add a generous sprinkling of cinnamon and nutmeg in step 2, and I incresed the quantity of parsnips so there were about five cups. In cooking the parsnips, I did add some of the vegetable stock gradually. I used my always flavoursome Vegetable Stock #135453. I loved the fact that there was also wine in this recipe as that always enhances flavour. I used my immersion blender in step 5, and instead of yoghurt I used a dollop of my Apple Mint Yoghurt Salsa #320813 and a light sprinkling of paprika. The soup was thick and creamy and wonderfully, wonderfully flavoursome. My mother loved it and was pleased there was enough for us to enjoy for another meal. We enjoyed this for today's brunch with JackieOhNo!'s Grilled Gouda, Salami, and Artichoke Sandwiches #285104. Thanks toni for a very tasty soup which I know I'll make again and again.
- 1 tablespoon olive oil
- 2 1⁄2 cups sliced leeks
- 2 tablespoons minced ginger
- 3 cups peeled and sliced parsnips
- 6 cups vegetable broth or 6 cups water
- 1 1⁄4 cups white wine
- white pepper
- nonfat plain yogurt (garnish)
- smoked paprika (garnish)
Directions See How It's Made
- Leeks have a good amount of sand trapped between the layers in both the white and green parts. Be sure to soak, rinse and clean well so as not to spoil the final results.
- Add olive oil, sliced leeks and ginger to a large sauce pan over medium heat. Cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant.
- Peel and slice the parsnips into 1/4 inch thick disks. If the vegetables are large, cut in half lengthwise before slicing. Add the sliced parsnips to the pot and cook an additional 7 to 8 minutes. Should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching.
- Add the vegetable broth and bring to a boil. Reduce to a simmer and add the white wine. Cook for 20 minutes uncovered. When done the vegetables should be soft and tender.
- Place the soup in a food processor or blender and blend until smooth. (I use an immersion blender for this step.) Season with white pepper and salt to taste.
- Ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern) and a small sprinkle of smoked paprika.