Friday, January 8, 2010

Poor Little Rich Soup

We got a bunch of parsnips in our winter CSA the other night that were already on the wilty side, so I whipped up this creamless (yet very creamy) soup. With a salad and some croutons, it made the perfect cold winter meal.

Ingredients and prep:
  1. 1 medium sized onion, roughly chopped
  2. 4 or 5 large garlic cloves, roughly minced
  3. 5 parsnips, peeled and roughly chopped
  4. Chicken broth
  5. Olive oil
  6. Salt and freshly ground pepper to taste
  7. About 1 tsp ground cumin
  8. About 2 tsp dried cilantro

In a medium-sized pot, sautee the onions and garlic in the oil over medium-low heat. Add the parsnips, salt and pepper and the cumin. Stir to cover with oil and cook for a few minutes. Add enough broth to cover and bring to a boil. Drop the heat, add the cilantro, and simmer until the parsnips are very soft, at least 20 minutes. You may need to add some broth as you go. When the parsnips are soft, put all the ingredients into a food processor and puree.

Serve piping hot with croutons or bread and a green salad. Enjoy!

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