Roasted Parsnip, Apple and Ginger Soup

"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.)"
 
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Ready In:
1hr 40mins
Ingredients:
14
Serves:
10

ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. I spent a semester at Trinity when I was an undergrad, and I never once ate at the cafe inside Bewley's. Now I wish I had!! This was a great hearty, comforting soup, perfect for the weather this week. I was surprised at how much apple flavour really comes through given the ratio of all the ingredients. It's quite tasty! Thanks!!
     
  3. I have made this twice this week, first with my primary school cookery club and because it was such a success I made a batch for home. Followed the instructions exactly and it turned out perfected. Froze a portion to see how it would turn out and it was great. Thanks for sharing
     
  4. I made this as I had some parsnips that were calling to me to eat them up! I used less potatoes (2 small ones) as that's all I had, and all broth, rather than half-and-half, as I had none! This still turned out delicious, with the subtle acidity of the apple complementing the mellowed roasted parsnip taste well. I added a amall spoon of creme fraiche to each bowl as I served it, to make up for the lack of cream in it. A nice change to curried parsnip soup. Thanks!
     
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RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
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