Creamy Parsnip With Ginger Soup

Creamy Parsnip With Ginger Soup

32
USA WEEKEND columnist Pam Anderson 0

"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."

Ingredients {{adjustedServings}} servings 177 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.
Tips & Tricks
Cauliflower Soup with Blue Cheese Fritters

Earthy, comforting cauliflower soup is topped with light, cheesy fritters.

Healing Cabbage Soup

A classic cabbage soup with garlic and stewed tomatoes in comforting broth.

Footnotes

  • *Cook 2 Tbs. each coarsely chopped hazelnuts and dried cranberries in 1 tsp. butter until golden and fragrant, 1-2 minutes.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 32

  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Kelly
12/16/2004

This is simply fantastic -- it freezes well, and warms up nicely for lunch at work. I will make this again!!!

MISSSMEW2
2/22/2005

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.

LAURIEB21
1/20/2005

I received rave reviews on this soup! Can't wait to make it again!