If you still have parsnips…
Saturday, January 23rd, 2010Parsnip Soup
It’s creamy and leek filled. The recipe I looked at called for an apple, but I would much rather eat my apples so gosh darn I used all parsnips and it worked fine; especially with the sweetness of the parsnips from the share.
Heat 2 tablespoons of butter over medium heat. Add 2 cups of prepared leeks (meaning you wash them well after cutting off the roots and dark green ends. Halve these lengthwise and thinly slice into half moon shapes.) Add the leeks and cook a 5 minutes.
Add 1 pound of parsnips (trimmed and cut into chunks)… you can add 2 apples peeled, cored and chopped if you like, but I just up-ed the parsnips and the butter (shh.)
SO add the parsnips, apple if using, and 1 medium potato peeled (1/2 pound) and cut into 1 inch cubes, and 1 can of chicken broth. (or homemade, 1-2 cups). Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender about 25 minutes.
Working in batches, puree the soup in a blender (vented but covered) until all smooth and creamy. Return to pot and stir in 1/2 cup cream. Season to taste to salt and fresh cracked pepper.)
*Save the leek bits for making stock.
In other news from upstate…
It’s a beautiful saturday, mild temperatures and almost all the snow has melted. Deer still bounce around the lands and old fallen trees are being given new life as fire wood. The potatoes and butternut squash are not holding out as well for me, so I would say eat them now if you have not already. Hope you are all still finding great things to do with the black turtle beans…and enjoying the cheese fully!
