How to Make Parsnip Soup
- Take a saucepan and heat butter in it.
- 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.
- Include parsnips and stock and bring to a boil.
- Cover up and let boil for another 15 minutes or till the vegetables are tender.
- Whisk the soup and flavor with salt, pepper, and nutmeg.
- 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.
- 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.