Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pound parsnips, peeled and chopped
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh sage leaves
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the parsnips and broth and bring to a boil.
4. Reduce heat and simmer until the parsnips are tender, about 20 minutes.
5. Remove from heat and let cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the cream and sage.
8. Season with salt and pepper to taste.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking, low heat for warming the soup
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Substitute thyme or rosemary for the sage.
Variations:
- Add a pinch of nutmeg for a warm, spicy flavor.
- Top with croutons or crispy bacon for added texture.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns.
- For a smoother texture, strain the soup through a fine mesh sieve after blending.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve in individual bowls with a drizzle of olive oil and a sprinkle of chopped fresh sage.
Garnishes:
Fresh sage leaves, croutons, crispy bacon
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer over low heat until it thickens.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Parsnips have been cultivated for centuries and were a staple food in Europe before the introduction of the potato.
Flavor profiles:
Creamy, earthy, savory, with a hint of sweetness from the parsnips.
Serving suggestions:
Serve as a starter for a dinner party or as a comforting meal on a chilly day.
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