Cream of Parsnip Soup: British Comfort Food

| February 1, 2005 | 2 Comments
  • 2 Comments

Perhaps it is my British blood, or my British surname, but I refuse to submit to the prejudice against British cuisine. I know some of it is bad — but there are real gems too. Some have become such commonplaces in our contemporary cuisine that we take them for granted. Scones, for example, or rare roast beef with horseradish. Two of my favorite things. If your prejudice against British cooking persists, I strongly encourage you to go get a copy of The Whole Beast, Nose to Tale Eating by Fergus Henderson. That should cure you.

One of my favorite comfort foods at this winter time of year is Cream of Parsnip Soup — I think parsnips are one of the real forgotten jewels of wintertime cooking, and no one should let the season go by without making at least one pot of cream of parsnip soup. I offer my recipe here. I am also working on a recipe for crumpets made from the sourdough I keep alive, and early attempts have been delectable — justifying the lucious allure of their name and memories of high teas in beautiful parlors. Once I have a ‘recipe’ I’ll share it! Meanwhile I’m eating my Parsnip Soup while listening to Jane Austen’s Emma on CD as I putz around my kitchen.

Cream of Parsnip Soup

Ingredients:

2 Tbsp butter

2-3 leeks, sliced into rounds and well rinsed

4 medium or 1-2 large parsnips, cut into chunks

1 bouquet garni (an herb bundle tied with string) including a sprig of parsley and a bay leaf, as well as any or all of the following: a sprig of thyme, a sprig of sage, a rosemary stem

Chicken stock (preferably a light-colored, not dark stock) or filtered water to cover, probably a little less than a quart

1 cup half-and-half or whole milk or 3/4 cup cream, créme fraiche, yogurt or buttermilk

Salt and pepper to taste

Garnish:

A dollop of creme fraiche;

and/or finely minced rosemary, thyme, sage, or parsley leaves (or a combination of these herbs);

or a grating of nutmeg;

or a grind of black pepper

Procedure:

1. Heat the butter in a medium-sized soup pot. Add the leeks and sauté until soft.

2. Add the parsnips and sauté for a moment.

3. Add stock or water to cover the vegetables by about 1/2 of an inch. Add the bouquet garni, cover, and bring the pot to a boil.

4. Reduce heat and simmer covered until all is soft.

5. Turn off the heat and remove the bouquet garni.

6. Puree the soup with an immersion blender (or in a blender), adding the milk or other dairy until the soup is the consistency you like, and a big pinch of salt and pepper as you blend. Taste the soup and adjust the seasonings.

Serve with a dollop of creme fraiche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper.

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Category: Bay Area Bites Food + Drink

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  • Anonymous

    Parsnips a delicious and to have many recipes for which to cook these delectable delites is wonderful. I will definately be making this soup often. Sometimes it is hard to get parsnips but when we can we have them often cooked alone or with another vegetable. My great aunt who came to the US in 1912 from England with her father to set up house for the rest of the family first introduced them to me when I was younger and I have introduced them to my children and grandchildren. Thanks for the recipe.

  • Anonymous

    A few drops of lemon juice at the end brighten this up–it’s delicious but can seem a bbit bland. And deeply caramelized onions make a nice garnish.