Seasonal recipe No 12 – Carrot and parsnip soupPosted on September 18th, 2009 2 comments
Camel Community Supported Agriculture member Gillian recommends this simple seasonal soup.
“I stumbled across this recipe when I was making baby food for my baby daughter six years ago. Frozen in ice cube trays, it was great food for Sophie, and we watered down the puree to make soup for us! Very simple and delicious.
You can eye the ingredients to adjust quantity: hold the roots in your hand and picture how many would go in a bowl!”
salt and pepper
water or stock
1. Peel and slice the parsnips and carrots, and “fat steam” them in a pot or skillet with a lid: i.e. cook them with a generous knob of butter on medium-low heat with the lid on. This will take about 10-15 minutes. Add salt and pepper to taste.
2. When the roots are soft to prick with a fork, spoon them into the blender or a food processor, and add water to cover one half to three quarters. Whizz and test consistency: if it is too thick, add more water or chicken stock if you prefer. Repeat until the consistency is right.
3. Return to pot, heat through, and serve with crusty bread and cheese to share for lunch!
“A swirl of cream and snipped coriander or parsley makes a pretty garnish for this flavourful soup.”
Click here to see all the recipes that Camel CSA members have recommended so far.Seasonal local food recipes camel community supported agriculture, community supported agriculture, cornwall, grow your own, local food, soup
Delia also does a Curried parsnip and apple soup to be served with Parsnip crisps. Very similar to the Grigson version but also very good – as is her Parsnip, parmesan and sage bread. As it’s a yeast-free bread, it’s pretty quick to make too.
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