Parsnip Soup - Missing Something
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|---|---|
| 1 | I have just made parsnip soup for a function tomorrow - it is missing a flavour. I have added some chicken stock and a little curry powder. Anything ideas on whatI can jazz it up with? petmacorpltd - 2015-05-25 20:00:00 |
| 2 | sounds like you had my problem, as buzzy said to me did I have fat in it fat gives flavour - so does it need some butter? seasoning? btw my vege soup rocks today and all I did was season it with stock and salt and pepper and added a bit of fat motorbo - 2015-05-25 20:15:00 |
| 3 | Fat - Bacon? Parmesan? Opps probably not with curry powder............some of the better cooks will come in and help! Edited by awoftam at 8:16 pm, Mon 25 May awoftam - 2015-05-25 20:15:00 |
| 4 | Cumin, coriander, orange zest - in moderation these might help. sampa - 2015-05-25 20:25:00 |
| 5 | Nutmeg works well with parsnip sarahb5 - 2015-05-25 20:26:00 |
| 6 | peanut butter yes a good tablespoon also when serving rushed nuts on top our fav is parsnip and peanut fritters they are delis ritebuy - 2015-05-26 08:43:00 |
| 7 | ritebuy wrote:
Care to share your recipe for the fritters? nauru - 2015-05-26 11:28:00 |
| 8 | ritebuy wrote:
Care to share your recipe for the fritters, they sound nice, TIA? nauru - 2015-05-26 11:29:00 |
| 9 | I made a parsnip soup last weekend but it involved roasting parsnips, cauli and garlic first wth cumin and smoked paprika. Then adding it to stock. bedazzledjewels - 2015-05-26 11:36:00 |
| 10 | Roast the parsnips and mash with peanut butter a good heaped tablespoon mix in a little flour to bind and cook in frypan you can make heaps using an egg and flour batter but I only cook for one so just use the ist method ritebuy - 2015-05-27 08:38:00 |
| 11 | wow...so instead of ideas you just come in to put me down? thanks I shall remember to avoid your posts in future awoftam wrote: motorbo - 2015-05-27 09:56:00 |
| 12 | Motorbo, I think you have misinterpreted the post. I think awoftam meant "some of the better cooks than I am will come in and help". No? davidt4 - 2015-05-27 10:02:00 |
| 13 | davidt4 wrote:
Lol, I agree with david4's interpretation! I made this parsnip soup ages ago, and thought it was good, lots of different additions: mjhdeal - 2015-05-27 11:22:00 |
| 14 | motorbo wrote:
100% positive you have misinterpreted the post. awoftam was in no way putting you down! If you look at the time, you both posted at 8.15. holly-rocks - 2015-05-27 14:25:00 |
| 15 | I added nutmeg, more stock, salt and pepper, lemon rind. Everyone loved it, I thought it could have been better. mjhdeal I will try that recipe next it looks more interesting that mine. petmacorpltd - 2015-05-27 18:31:00 |
| 16 | my apologies, if I did read it wrong, with the comment of fat that I suggested I thought they were picking on me...gosh I feel bad now that im so quick to think people in recipes are ready to have a go davidt4 wrote: motorbo - 2015-05-27 19:21:00 |
| 17 | parsnip soup ideas bev00 - 2016-05-27 00:32:00 |
| 18 | I have one from a cafe I worked in - made it many times. Onion, garlic, cumin, ginger, curry powder, chicken stock, parsnip and apple are the basics. All pureed after cooking. Little butter, cream, salt and pepper at the end. fiction-addictn - 2016-05-27 01:25:00 |
| 19 | The member deleted this message. awoftam - 2016-05-27 08:02:00 |
| 20 | Pea, parsnip and mint soup 1 tbs olive oil 1. Heat the oil in a large saucepan over medium heat. Cook the parsnip, stirring, for 8 minutes or until golden. Dissolve the stock in 4 cups (1L) water and add to the saucepan. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until tender. Add the peas and simmer for a further 2 minutes over high heat or until tender. Use a slotted spoon to transfer 2 cups of vegetables to a bowl. 2. Add the chopped mint to the saucepan. Blend the soup until smooth. Return the reserved vegetables to the saucepan and season with salt and freshly ground black pepper. 3. Top with the parmesan and the mint leaves to serve. jan2242 - 2016-05-27 13:50:00 |
| 21 | Oh yum, that sounds nice, jan2242. I would never thought about parsnips and mint. Have printed off. I used to loathe parsnips as a child. I now love them. Sweet and nutty. awoftam - 2016-05-27 17:12:00 |
| 22 | I definitely think that perhpas some people do not sautee their vegetables in some sort of fat/oil first to caramelize the sugars in the vegetables and bring out their flavours. I have been taken to task before for saying that veges need sauteeing but having not sauteed ONCE, I can categorically state that the finished soup was rather bland. However, with parnsip soup I too would add citrus rind and juice, minimum. I find that pumpkin soup without the citrus, plus carrot, potato and onion is never as nice as it could be. buzzy110 - 2016-05-27 17:32:00 |
| 23 | I'm thinking potato, but don't know why. Parsnip soup does not tempt my taste buds whatsoever, you wouldn't want the parsnip flavour too strong I wouldn't think rainrain1 - 2016-05-27 17:46:00 |
| 24 | bump bev00 - 2017-05-27 23:06:00 |
| 25 | Meat. Large chunks of meat. flancrest - 2017-05-28 07:25:00 |
| 26 | Parsnip and chorizo would be good - fry off the finely chopped chorizo and add to the parsnip soup reserving some as a garnish sarahb5 - 2017-05-28 08:45:00 |
| 27 | Sugar, start with a tablespoonful. ruakokopatuna - 2017-05-28 14:48:00 |
| 28 | bump bev00 - 2018-05-28 20:53:00 |
| 29 | can you fry a bit of onion and the curry (or garam masala) in butter first to bring out the flavour before adding it to the soup? articferrit - 2018-05-28 21:10:00 |
| 30 | A trinity of sauted onion, celery and carrot.https://en.wikipedia.or- Edited by olwen at 10:10 pm, Mon 28 May olwen - 2018-05-28 22:08:00 |
| 31 | I should not have read this thread as I am now longing for a bowl of parsnip. soup or some fritters as I would never have considered adding peanut butter Thanks for the tempting suggestions and to the OP for starting this thread. supadeal - 2018-05-29 02:06:00 |
| 32 | I would have added nutmeg or curry pdr. frances1266 - 2018-05-29 08:46:00 |
| 33 | I found this recipe Cream of Parsnip & Kumara Soup! 1 kg parsnips peeled and chopped into even sized pieces Roast the vegetables, sprinkled with the cumin and some oil in the oven until cooked. Toss them a few times during cooking. Put a little oil into a soup pot and add the curry paste and gently cook for a few minutes. Remove from heat. When vegetables are cooked, add them to the pan with the stock and cook for 10 minutes or so. Using a stick blender, blend until smooth and add the cream. Adjust seasoning to taste. rainrain1 - 2018-05-31 06:39:00 |
| 34 | ** bump for some super soups ** autumnwinds - 2019-05-28 00:42:00 |
| 35 | I make a parsnip and ginger soup- it's delicious. Use either ground ginger or grated fresh. fait.accompli - 2019-06-03 00:07:00 |
| 36 | fait.accompli wrote:
Would appreciate your recipe, please, and for others as well. Many thanks. willman - 2019-06-03 08:00:00 |
