Parsnip Soup

Name: Parsnip Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Servings
Ingredients: medium parsnips, thinly sliced: 3; Chicken stock: 500 ml; salt and pepper; ground nutmeg; crème Fraiche (if desired); small onion, finely chopped: 1; clove garlic, finely chopped: 1; grated fresh ginger root: 1 tsp; small carrot, thinly sliced: 1; celery, thinly sliced: 1/2 stick; dried thyme: 1/4 tsp; unsalted butter: 30 g

Features:

Cuisine:

50 mins
Serves 4
Easy

Ingredients

3 medium parsnips, thinly sliced
500 ml Chicken stock
salt and pepper
ground nutmeg
crème Fraiche (if desired)
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tsp grated fresh ginger root
1 small carrot, thinly sliced
1/2 stick celery, thinly sliced
1/4 tsp dried thyme
30 g unsalted butter

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.
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.