Wednesday, January 13, 2010

Parsnip and Carrot Soup with Ginger

What's better than soup on a rainy winter day? Soup and fresh bread - a match that never fails. Tonight's soup is filled with sweetness and ginger. Parsnips are not that common anymore, but I love them in this soup (or just cooked and served with a buttery brown sugar sauce). But that's a recipe for another day.

I found this recipe in a Fine Cooking magazine - Cooking Fresh 2005. I've made it several times and tweaked it a little. It's always good.

2 Tablespoons olive oil
2 medium onions, sliced
1 pound parsnips, peeled and cut into 2-inch chunks (I used 3 parsnips)
3/4 pound carrots, peeled and cut into 2-inch chunks (I used 3 carrots)
1 1/2 quarts homemade or low-salt chicken or vegetable broth (more might be needed)
1/4 cup grated fresh ginger
1 tsp dried thyme
1/4 tsp freshly grated nutmeg
1/4 cup white wine (optional)
salt and pepper to taste
sour cream, crème fraîche, or heavy cream

In a large pot, heat the oil over medium heat. Put the onions in the pot and saute them until soft, but not brown. Add the parsnips, carrots and broth. Bring to a boil, reduce the heat, cover and simmer until the vegetables are very tender, about 30 minutes.
Strain the soup into a large bowl, reserving both vegetables and broth. Transfer the vegetables to a blender or food processor and purée. Gradually add the broth to the purée until the mixture is loose enough to pour. Add the ginger, thyme, nutmeg, and white wine (if using). If necessary, thin the soup with salt and pepper. I like to add about 2 Tablespoons of cream to the soup, and then drizzle a little on top when serving as well.

Yields about 8 1/2 cups

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