Best Parsnip Lemon And Ginger Soup Recipes

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CREAMY PARSNIP WITH GINGER SOUP



Creamy Parsnip With Ginger Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled parsnips , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon allspice
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: sauteed hazelnuts and dried cranberries*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g

PARSNIP LEMON AND GINGER SOUP



Parsnip Lemon and Ginger Soup image

This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald

Provided by lindseylcw

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

3 ounces butter
2 medium onions, skinned and chopped
4 large parsnips, peeled and chopped
1 teaspoon grated lemon zest
1 1/2 tablespoons fresh ginger, grated
1 1/8 liters chicken stock, homemade if possible
1/2 lemon, juice of
2 tablespoons fresh parsley, finely chopped

Steps:

  • Melt the butter in a large saucepan then add the chopped onions.
  • cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
  • pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
  • Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.

Nutrition Facts : Calories 140.1, Fat 10.3, SaturatedFat 5.9, Cholesterol 27, Sodium 262.2, Carbohydrate 8.3, Fiber 0.5, Sugar 3.5, Protein 3.9

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