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Parsnip Soup

Features:
  • Non Veg
Cuisine:
    • 50 mins
    • Serves 4
    • Easy

    Ingredients

    How to Make Parsnip Soup

    1. Take a saucepan and heat butter in it.
    2. Next, sauté onion, garlic, ginger, carrot, celery, and thyme on medium-low heat for about 10 minutes or to the point at which onion is soft.
    3. Include parsnips and stock and bring to a boil.
    4. Cover up and let boil for another 15 minutes or till the vegetables are tender.
    5. Whisk the soup and flavor with salt, pepper, and nutmeg.
    6. If you get soup that is too dense, add some water to make it thin. You can also add crème Fraiche if you like it creamy.
    7. Serve/devour!

    Trivia

    • Closely related to the carrot, fennel, parsley and celery, parsnips are in the Umbelliferae family, named for their blossom that is umbrella-like.
    • In spite of the fact that parsnips are normally cooked, they can be eaten raw, and have nutty, peppery taste.
    • They are biennial plants, however, are frequently grown as annuals.
    • Parsnips can be made into wine, and were found in different jams, wines, and flours in cakes in the sixteenth century.
    • Europe and Asia are home to parsnips and grow the vegetable in abundance.

    The ideal season for parsnips is from autumn to spring.

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