Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound parsnips, peeled and chopped
- 4 cups vegetable broth
- 1 cup walnuts, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add chopped parsnips, vegetable broth, chopped walnuts, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until parsnips are tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in heavy cream. Heat over low heat until heated through.
5. Serve hot and garnish with additional chopped walnuts and a drizzle of olive oil, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 28g
- Carbohydrates: 20g
- Protein: 6g
Substitutions for ingredients:
- Olive oil can be substituted with vegetable oil or butter.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Substitute parsnips with carrots for a sweeter soup.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Toasting the walnuts before adding them to the soup will enhance their flavor.
- Use an immersion blender for easier cleanup.
- Adjust the consistency of the soup by adding more or less vegetable broth.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Chopped walnuts and a drizzle of olive oil.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Parsnips have been cultivated since ancient times and were a staple food in Europe before the introduction of the potato.
Flavor profiles:
- The soup has a nutty and slightly sweet flavor from the parsnips and walnuts.
Serving suggestions:
- Serve as a starter for a dinner party or as a comforting meal on a cold day.
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