Recipe by Kumquat the Cat's friend
Posted for Zaar World Tour 2005. This is served at Bewley's Cafe in Dublin which is a favorite spot for shoppers and Trinity College Students. This soup remains a favorite. From a cookbook called The New Irish Table. I have not tried this yet. (The orange juice was a recent addition.)
Top Review by Stephanie Z.
We found this soup to be a little bland. I was hoping that the roasted parsnips, apples, and ginger would come out more in this dish. I cut the quantity of vegetable broth down to 6 cups, but it was still very liquidy. I think that a bit more ginger, less veggie broth, and less potatoes would really bring out the flavors more. I had this for dinner the next night chilled, and it did improve from chilling overnight, thickening up a little. The flavors were enhanced as well. EDIT: I decided to add another star. It was so much better as leftovers.
- 3 large parsnips, peeled and thickly sliced (about 1 1/2 pounds)
- 2 granny smith apples, peeled, cored and coarsely chopped (about 1 pound)
- 1 teaspoon fresh ginger, peeled and minced
- 1 tablespoon olive oil (for coating)
- 2 tablespoons unsalted butter
- 1 large leek, white and light green parts only washed carefully and sliced (about 1 pound)
- 4 stalks celery, finely chopped
- 1 onion, chopped
- 1 1⁄2 lbs potatoes, peeled and cut into 1/2 inch pieces
- 7 1⁄2 cups vegetable broth
- 1⁄2 cup orange juice
- 1⁄2 cup half-and-half
- salt & freshly ground black pepper, to taste
- 10 -12 tablespoons creme fraiche, for garnish (optional)
Directions See How It's Made
- Preheat oven to 350 Fahrenheit.
- In a metal roasting pan, combined parsnips, apples and ginger. Add oil, toss to coat and cover with aluminum foil. Cook for 20 minutes.
- Stir, then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
- In a large soup pot, melt the butter over medium heat. Add the leek, celery, onion and potatoes. Cook for 4-5 minutes, or until slightly tender.
- Add the parsnip mixture, broth and orange juice. Reduce heat to low, cover, and cook for 30 minutes, or until all vegetables are soft.
- Transfer to a blender or food processer in batches and process until smooth. (At this point you can refrigerate for up to 24 hours).
- Return the puree to the soup pot. Stir in half-and-half and season with salt and pepper. Cook over medium heat to heat through. Ladle soup into bowls and garnish with a tablespoon of creme fraiche.