Finally, #SoupofTheWeek is here. We’ve been starring at those abnormally large (yet organic) parsnips in our fridge for a week but really haven’t been in the mood. But all is good, because it tasted amazing tonight in windy a Hauge.
Creamy Parsnip Soup with Roasted and Salty Almonds
Serves at least 6 hungry ones
1 kilo (2,2 lb) parsnip
4 cloves of garlic
1,2 l (40 oz) cream
1,2 l (40 oz) water
0,6 tsp cayenne pepper
2 stock cubs
1 tbsp lemon juice
This is how
Preheat oven to 200 C (392 F) hot air. If you don’t have hot air just add 25 C (77 F) to the number.
1. Clean parsnip (do not peel) and put in an oven tray. Pour some olive oil and salt on top of it, roast in oven 60 minutes.
2. Meanwhile, chop onions also peel and chop apple.
3. Fry onions in medium heated pan until they have a brown color.
4. Add water, cream and stock cubes let simmer on low temperature.
5. When the parsnip is ready, pour it into the pan with water and cream. Also add the apples at this point. Let simmer 30 minutes or so.
6. Use your hand blender and blend the soup into a fairly smooth mixture.
7. Add cayenne pepper and lemon juice. Let simmer and sample to see if you like more heat (I’m quite the softy on spicy food so I’d say if you really like it, go for at least 1 tsp cayenne pepper).
8. While the soup goes for its last simmering, you pour some olive oil and salt into a pan, medium heat. Chop some almonds and roast them in the pan about 10 minutes. Pour them into a paper cloth which will soak the oil. Serve with soup (it simply does the trick).