PARSNIP, COCONUT & LEMONGRASS SOUP

Inspired by a recipe from Mary Berry, this soup is simple and flavorful. I don’t think parsnips receive the attention and praise they deserve. There’s something about their slight sharpness that can be quite pleasing. Maybe for some it might be an acquired taste… Come to think of it, when I was a teenager, I would march out of the house if my poor Mom would dare serving parsnips in any type of preparation. I was difficult. I got better… At least in some aspects…

Back to soup. Make it. If you are not lucky enough to have friends who give you a gorgeous lemongrass plant, search for those cute little plastic tubes at the grocery store.  They are actually not that bad if you cannot have the real thing. I confess to always having the ginger kind in my fridge. And once our lemongrass goes into hibernation, that version will be joining us too.

PARSNIP, COCONUT AND LEMONGRASS SOUP
(inspired by Mary Berry Everyday)

1 tablespoon grapeseed oil
3/4 pound parsnips (about 8 medium ones), peeled, cut in chunks
1 medium shallot, minced
2 teaspoons finely minced ginger
2 teaspoons Thai red curry paste
2 tsp honey
1/2 cup coconut milk
2 cups vegetable stock  (or water)
2 teaspoons fish sauce
1 lemongrass stalk, bashed to release flavor
salt and pepper to taste
yogurt and black sesame seeds for garnish (optional)

Heat the oil in a large saucepan. Add the shallot and parsnips, and saute for a few minutes, until they start to get a golden color at the edges.  Add the ginger, red curry paste and honey and saute for 30 seconds, then add the coconut milk, stock, fish sauce and lemon grass.

Bring to the boil, then cover with a lid, reduce the heat and simmer for about 15 minutes or until the vegetables are cooked through, very tender. Check the seasoning, adding salt and pepper to taste, then remove the lemon grass and discard.

Process the soup in a blender or food processor. Serve warm with a dollop of yogurt and black sesame seeds, if so desired.

ENJOY!

to print the recipe, click here

Comments: Loved this soup. Lemongrass, fish sauce, coconut milk, ginger, red curry paste, they do make a fantastic fantasy of flavors in your mouth, but oddly enough, you can still detect a bright and clear taste of parsnip. I had it for lunch several times in that particular week. Phil tried some and enjoyed it, but he prefers to have his smoothie – Wasa cracker/nuts/jam combination so I was left alone to savor this comforting soup day in, day out.  It gets a bit thicker each day, but adding a bit of water brings it back to a perfect consistency. I also like to squirt a little lemon juice right on the bowl.  Have I ever told you that we never, absolutely never run out of lemons in the fridge?  I get nervous if I see only one in there. Use them all the time, not only for cooking but in my carbonated water and that evening tea.

Soup weather is approaching fast. Too fast.
Grab a pin to be ready for it!

ONE YEAR AGO: In My Kitchen, October 2016

TWO YEARS AGO: Paleo Moussaka

THREE YEARS AGO: In My Kitchen, October 2014

FOUR YEARS AGO: In My Kitchen, October 2013

FIVE YEARS AGO: Bourbon and Molasses Glazed Pork Tenderloin

SIX YEARS AGO: Crimson and Cream Turkey Chili

SEVEN YEARS AGO: Taking a break from the nano-kitchen

EIGHT YEARS AGO: Chocolate Chip Cookies

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FIRST SOUP OF THE YEAR

The times, they are a changing… Gotta love Bob!   Now I’ll have this song with me for the whole day… 😉

Fall is here, the beginning of my favorite cooking season: soups, stews, braises, comfort foods of all sorts are back on the menu.  To kick things off with an   ‘Mmmmm” here’s a recipe for vegetable soup, recently featured in Fine Cooking magazine (#101). This soup has a yin-yang aura about it: hearty and light at the same time. It’s perfect for the slightly cooler evenings…

served1final

AUTUMN VEGETABLE SOUP
(by Ellie Krieger, published in Fine Cooking)

(receita em portugues na segunda pagina)

2 T olive oil
3 carrots, diced
1 yellow onion, diced
2 cloves of garlic, minced
2 cups of butternut squash pieces (1/2 inch cubes)
1/4 t ground allspice
pinch of cayenne pepper
salt
1 quart chicken broth (I used homemade, you can use water for a vegetarian version)
1  14.5 oz can of diced tomatoes
4 sprigs of fresh thyme
2 cups coarsely chopped kale (I used chard from our garden)
1 cup canned chickpeas, rinsed well

Heat the oil in a large pot, add the carrots and onion and cook for 5 minutes until they begin to soften.  Add the garlic, cook for one more minute, add the squash, cayenne, allspice, salt, and mix well.
Add the broth, tomatoes with their juice, and thyme. Bring it to a boil, cover, reduce the heat to medium and cook for 10 minutes. Add the chard and chickpeas, then uncover and cook for 10 minutes more.
Remove the thyme sprigs and adjust the seasoning before serving.

To print the recipe, click here