Friday, January 11, 2013

Trying to stay warm and enjoying January Soup Month

     Its definitely a winter wonderland here where I live.  Last night it snowed and I mean it SNOWED!  We actually haven't had this big of a storm for a few years, so the schools are closed and for most homes here it is a snow day.  Friday usually tends to be an errand day so its too bad that I am falling behind on errands (maybe I will catch up on laundry then, here's to hoping).  With the cold weather it is definitely a good opportunity to share another soup recipe, this one is a little different in the sense that it features parsnips which a lot of people aren't familiar with.  I know that I have already shared my fondness for parsnips, but they really are a great vegetable to use in many recipes, especially soups.  Parsnips are great for you, definitely give this recipe a try, if you decide that parsnips aren't really your thing, you can easily substitute the parsnips for turnips, celery root, or sunchokes.  So make up a kettle of soup some french bread and try to stay warm!

Love From Scratch Cream of Parsnip Soup

1 cup diced shallots
1/3 cup diced onion
2 tablespoons white wine vinegar
4 cups peeled, chopped parsnips
6 cups chicken stock
3/4 teaspoon salt
Pinch pepper
1 cup half-and-half
2 tablespoons minced garlic
3 tablespoons butter


In saucepan over medium-low heat, melt butter and shallots and onion and sauté, about 5 minutes.
Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 40-45 minutes. Remove pan from heat and use immersion blender to puree the soup, if using a conventional blender let cool BEFORE blending.  Whisk in half-and-half. Set over low heat and rewarm until steaming garnish with green onions or shredded cheese, or crumbled bacon.

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