Tuesday, 27 November 2012
Honey Roasted Parsnip Soup
First off, let me apologise for there being no soup recipe last week - possibly the first time I've ever missed a post (but not really - it seems I've missed quite a few...) Anyway, the reason for my absence was that I was in Bruges, enjoying the sights and tastes of a quite beautiful city. I ate deep fried gravy (Bitterballen) which has already featured on the blog, and Flemish Rabbit stew, which I shall attempt to replicate this weekend (Any Belgian readers who have a recipe, feel free to send 'em my way...) as well as many, many beers, waffles and frites.
Over the next few weeks, I'll be having a Belgian soup special, in the manner that last year we had Dutch week, so stay tuned for that.
In the meantime, let me introduce you to this week's soup. Regular readers may remember my dismay when a few weeks ago, my vegetable box did not deliver on its promise of parsnips. Well, this week (Huzzah!!!) there be parsnips in that thar box (Did pirates eat parsnips?) so I can make parsnip soup. The vegetable box, by the way is from Yorkshire Farm Shop
The last time I tried to make parsnip soup, it was a parsnip and cranberry recipe that ended up like pink wall-paper paste, so this time I was determined to avoid repeating that mistake. I can't stand those soups that are thick and gloopy, so I always strain through a sieve or add more stock to keep the consistency, well, soupy.
I guess you could make it without the crispy bacon bits, and use vegetable stock instead of chicken if you are a vegetarian (or 'fussy eater' as my Grandma would have put it)*
*My Grandma's views are not the views of Soup Tuesday or its writers...
1 Large Onion
1 Medium Potato
1 Medium Carrot
1.2l Chicken Stock
1tsp Grated Ginger
1/2tsp Chili Powder
2 Cloves of Garlic
3 Sprigs Fresh Thyme
1. Heat oven to 180ºc. Peel the parsnips and cut into sections. Slice the onion into wedges.
2. In a bowl, mix the parsnips and onions then drizzle them with oil, the spices, ginger and garlic, then add the honey an mix everything together so the vegetables get coated in all the other flavours. (Really get your hands stuck in there, as Jamie would have it, or you could just use a wooden spoon and not get your hands all sticky...)
3. Roast Onion and parsnip for 30 minutes, until everything is nice and golden brown. Check regularly, so the parsnips don't burn. You can always add a little more oil if you wish.
4. Remove from the oven and allow everything to cool for a while. Peel and cub the potato and carrot
5. In your soup pan, heat some oil, then fry the carrot and potato until they start to brown. Then add the stock to the pan, as well as a few sprigs of fresh thyme. Bring the soup to the boil and then cover and reduce to a simmer. Cook for 20 minute, or until all the vegetables are soft
6. Meanwhile, make your parsnip crisps for garnish. Slice a parsnip very thinly - you could use a mandolin, but I just used a vegetable peeler. Coat the strips in oil, season and then the oven on a baking tray, pre-heated to 160ºc for 25 minutes, turning half way through. Also, I fried some bacon until crispy to use as a garnish as well
6. Remove from the heat and allow to cool, then blend until smooth, return to the pan and heat through and serve, garnished with the parsnip crisps and crispy bacon. Enjoy!