Parsnip Soup With Ginger And Parsnip Croutons

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* Exported from MasterCook *

 

Parsnip Soup With Ginger And Parsnip " Croutons "

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 210

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large parsnips -- peeled

(about 2 pounds)

6 cups Basic Vegetable Stock

(see separate recipe)

OR water

1/2 cup chopped cilantro stems -- plus

cilantro sprigs for garnish

4 thin ginger slices -- unpeeled

3 tablespoons butter or canola oil

1 large onion -- roughly chopped

3/4 pound carrots -- peeled

and thinly sliced

1 1/2 teaspoons ground coriander

1 tablespoon white rice

Salt and freshly milled pepper

1 cup milk or cream or almond milk

to thin the soup -- as needed

 

SERVES 4 TO 6

 

I always like a parsnip soup but not its dingy color. Mixing it with

plenty of carrots gives it a warm, golden glow. The parsnip trimmings and

cilantro stems from the garnish make great contributions to the stock.

 

Cut two of the parsnips crosswise in half, then quarter each half

lengthwise. Cut away most of the cores. Reserve the other parsnip. If

you're making stock, include the parsnip trimmings, cilantro stems, and one

slice of the ginger. Brown the vegetables before adding the water to bring

out their flavors.

 

Heat 2 tablespoons of the butter in a soup pot over medium heat, letting it

brown a little. Add the vegetables, remaining ginger, and the

coriander. Cook, stirring frequently, until the onion and carrots have

begun to brown here and there. Add the rice and 1 1/2 teaspoons salt and

cook a few minutes more. Add the strained stock and bring to a

boil. Lower the heat and simmer, partially covered, until the vegetables

are very soft, about 35 minutes. Remove the ginger, then purée the soup,

leaving a little texture or not, as you wish. For a very smooth soup, pass

it through a food mill or sieve. Thin if necessary with the milk.

 

Dice the third parsnip into little cubes and cook in the remaining butter

in a skillet, stirring frequently, until golden and tender, about 8

minutes. Season with salt and pepper. Serve the soup with a spoonful of

the parsnips added to each bowl. Garnish with sprigs of cilantro.

 

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