We have finally welcomed spring after a long winter. Unfortunately, in many areas, there will not be a lot of new local produce available for at least six to eight more weeks. However, there is an overlooked vegetable that is usually the first crop harvested each spring (sort of): Parsnips!
Parsnips are root vegetables that look like white carrots, although they taste a bit nuttier and sweeter. In Ontario, parsnips are typically planted in the spring. While most of crop is harvested in the fall and stored for the winter (much like potatoes and carrots), some parsnips are left in the ground through the winter and harvested in March and April. As a result, parsnips are considered both a winter and spring vegetable. They are also delicious but sadly under appreciated. They can be used in soups, stews, dips and pasta sauces.
This soup is the perfect antidote to grey March days. It’s hearty and warming and can be dressed up with the addition of seafood or shredded duck confit (the original recipe called for mussels but the soup is delicious without them). Be sure to use vegetable stock and skip the garnishes if serving vegetarians.
Curried Parsnip Soup
Makes about 6 cups
- 1-1/2 Tablespoons butter
- 1 medium onion, diced
- 1 lb. (454 grams) medium sized parsnips, peeled and cut into rounds 1/8” thick (equals about 8 parsnips)
- 1 medium tart apple (such as a Granny Smith), peeled, cored and diced
- 1 teaspoon curry powder
- 1/8 teaspoon ground nutmeg
- 4 cups chicken stock or vegetable stock (preferably low-sodium)
- 1 cup whipping cream
- Salt and pepper, to taste
- Items to garnish (optional) – shredded duck confit, steamed mussels or sautéed scallops
- In an enameled cast iron pot or medium stockpot, heat butter on medium until melted. Add onion and sauté until soft and translucent, about 5 minutes.
- Add parsnips and stir into the onions. Let parsnips cook until softened, about five minutes. Stir occasionally to prevent burning and sticking. Add the apple cubes and cook for another minute. Add curry and nutmeg and stir through until combined.
- Add stock and bring to a gentle simmer for 15 minutes, until parsnips are very tender. Remove parsnip mixture from the heat. Using a regular blender or immersion blender, carefully puree soup until very smooth. Return pureed soup to the pot and place back on medium heat.
- Add cream and stir through. Heat the soup until it’s warmed through and season with salt and pepper to taste.
- To serve: ladle some soup into each bowl. If using any of the garnish ideas, place a couple of cooked mussels, sauteed scallops or a small amount of shredded duck confit in the centre of each serving.
Bon Appétit and Enjoy!
This recipe first appeared on Suite 101.com.
Copyright Trish Coleman. Please contact the author to obtain permission for republication.