Third Saturday of the month, which means it’s time for soup! This month’s Soup Saturday Event event is hosted by Wendy, from A Day in the Life on the Farm. She chose Root Vegetables as the theme. I thought about making a potato soup I’ve had in my files sitting for 6 years. Yes, I checked. That soup calls for two kinds of potatoes and it also involves shrimp. Unusual, right? I definitely have to make it before another 6 years go by. But then, another option called my attention, one that features a veggie that doesn’t get much praise. The parsnip. Inspiration for the recipe came from the cookbook The New England Soup Factory, but I modified it quite a bit. Parsnips paired with tomatoes, a tasty idea. No matter your stance on this humble looking root veggie, I am certain you will love this soup.
PARSNIP AND TOMATO SOUP
(inspired by New England Soup Factory)
1 large shallot, diced
2 ribs celery, sliced
8 medium parsnips, peeled and cut in chunks
1 bottle V8 juice (12 ounces)
2 cups water
1/4 cup half and half
salt and pepper
Add the tomatoes with the liquid, stir to release brown bits from the pan. Transfer to a pressure cooker, add the V8 juice and 1 cup of the water. If you don’t have a pressure cooker, cook on top of the stove until the parsnip pieces are tender, around 50 minutes. If you use a pressure cooker, cook for 20 minutes and release pressure under cold running water.
Transfer contents to a high-powered blender, and blend until smooth. Return to the pan. If too thick, thin with additional water. If too thin, simmer to thicken it. Add the half and half, some fresh dill and simmer gently for a couple of minutes. Ladle into soup bowls and add fresh dill right before serving it.
Sprinkle some more fresh dill as a garnish.
Wendy, thanks for hosting! I invite my readers to click on the link feast below, to see what my virtual friends cooked up this month…
ONE YEAR AGO: A Retro Dessert
TWO YEARS AGO: Cauliflower Tortillas: Going low-carb and loving it!
THREE YEARS AGO: Clementines in Cinnamon Syrup
FOUR YEARS AGO: In My Kitchen, April 2013
FIVE YEARS AGO: Thrilling Moments (CROISSANTS!)
SIX YEARS AGO: Maple-Oatmeal Sourdough Bread
SEVEN YEARS AGO: Pork Trinity: coffee, mushrooms, and curry