Wednesday, 22 May 2013

parsnip soup

After the weekend we had a rather random selection of vegetables left in the fridge, so I decided to make soup for our Tuesday dinner. The parsnips were in majority, hence a parsnip soup - with a little extra.

4 parsnips
1 carrot
2 potatoes
1/2 onion
1/2 red onion
2 stalks of celery
6 asparagus in small pieces 
4 cloves of garlic
1 dl cream
1 liter water
2 stock cubes/fond cups (I used Maggi chicken fond cups)   
1 tablespoon of balsamic vinegar
ca 1 teaspoon of ground cumin
a pinch of dried chili
salt and pepper to taste
a lot of fresh parsley

Fry onion and garlic in olive oil. Add diced parsnips, potatoes, carrots, celery, stock cubes and water. Boil until vegetables are tender, puree. Add cream, balsamic vinegar, cumin, salt and pepper. Reheat if needed. Add asparagus and parsley right before serving. Serve with toasted bread with garlic parsley butter.

Yield: ca 4 servings, depending on how hungry you are.

Bonus: Sara liked it too!

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