Dec 13 2011 - Aug 11 2013

Cream Of Parsnip Soup

15lb Parsnips
14L Water
12oz Chicken Base (stock)
10 Carrots
10 Onions
1L Brown Sugar
Roux (1L Butter (Or Oil) and 1Kg Flour)
4L Whipping Cream
TT Cumin
TT Pepper
TT Honey (Optional)
TT Worcestershire
4TBS Butter
  1. Start by getting everything ready. Rough dice the carrots, onions and parsnips. Make sure the parsnips are of a larger dice.
  2. Steam or boil the parsnips until slightly soft (they should still have a bit of a bite to them in the centre).
  3. Start sauteing the onions and carrots in a soup pot with butter.
  4. Add the parsnips and half a litre of the brown sugar. Saute until the parsnips start to brown and caramelize.
  5. Cook the roux in a separate pan until slightly brown and set aside.
  6. Add the water (mixed with chicken base) to the soup and bring to a boil for ten to fifteen minutes.
  7. Puree the soup, adding the cream and seasonings as you puree.
  8. Adjust the seasonings to taste. You want a slight sweet taste, but just be careful it isn't over-powering. Add honey if desired.

Be careful not to burn the parsnips when sauteing with the brown sugar, as the sugar will make it easy to burn. You can add more roux, a slurry, cream, or pureed parsnip to thicken as needed. If you need to thin it out add water with some chicken base mixed in, or milk. Also thicken or thin with the flavour in mind. You can make a sachet bag of peppercorns, bay leaves, and whole cloves (or whatever else you feel like), and cook it into the soup as well.

(1) Comments:

Ryan - 2016-05-25 20:50:13:

Also maybe a touch of molasses works wonders.

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