Cream of Parsnip Soup Recipe
© 2010-2012 Botanica West All Rights Reserved
I try to tell my patients to eat more deep rooted vegetables since they have a high mineral and fiber content. Americans limit them selves so much in there diets mainly since they don’t know how to cook most vegetables.
Parsnips are used a lot by raw foodists as a substitute for cooked noodles. The have an almost fragrant perfume taste with a hint of anise flavor and are excellent for digestion. When cooked the fragrance becomes more subtle and has a slight natural sweetness.
This soup can be made vegan as well very easily. You can replace the recipe with rutabagas or turnips. Introduce your self to a vegetable a month. Like the veggie of the month club.
Cream of Parsnip Soup with Toasted Pumpkin Seeds
Ingredients
* 3 tablespoons veg.oil, plus 1/2 teaspoonveg. oil (or nut oil), for pumpkin seeds
* 1 bunch green onions chopped small
* 1 small yellow onion diced
* 1 jalapeno pepper, seeded and minced (optional)
* 6 parsnips (about 1 1/2 pounds) peeled and thinly sliced
* 2/3 cup chopped celery
* 4 cups chicken stock or vegetable broth
* 1 large cooked russet potato, peeled and cubed (leftover baked potato can be used)
* 1/2 teaspoon celery salt
* 1/2 teaspoon ground white pepper
* 1/2 cup whipping cream or cream substitute
* Lemon juice, to taste (1/4 lemon)
* 1/2 cup pumpkin seeds (pepitas)
* Sprinkling fine sea salt
* 2 teaspoons freshly grated lemon zest
Directions
Heat the oil in a heavy 3 quart saucepan or Dutch oven. Add onions and jalapeno; saute 2 minutes until fragrant. Add parsnips and celery root; continue cooking for an additional 6 minutes. Add chicken stock, bring to a boil then lower heat. Simmer for 20 minutes. Remove from heat and stir in potato, celery salt and white pepper. Transfer to a blender, add cream and in 2 batches, process until mixture is smooth. Return to saucepan and keep warm. Squeeze in lemon juice, to taste. Adjust seasoning, as necessary.
In a small bowl, toss pumpkin seeds with oil. Toast in a fry pan until light golden brown (1 to 2 minutes). Sprinkle with salt.
Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest.
Parsnips can be substituted with 4 large turnips or 3 large rutabegas
From the Kitchen of Helene Gentili at Botanica West
Originally posted 2009-02-08 18:26:40. Republished by Blog Post Promoter
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