It’s soup season and I promised you more parsnip recipes and here we have another, very easy and I have to say that I really enjoy this soup, creamy almost fluffy and as I am very fond of the combination of garlic and parsley, this is obviously a good soup for me! And soup has always been something I liked to eat, I remember how much I liked it when I was a child and how much my brother disliked it but then we really had completely different taste in food when we were small, he loved mild food and I loved strong and spicy stuff. Now we have both changed and I suppose we meet in the middle. It would be interesting though to know how much of our taste is determined genetically or by our early food experiences and identifications or how if it really can be possible that we are influenced by what our mother’s eat when they expected us. It would seem that it has some kind of repercussions on our taste if we were to judge by me and my brother; when my mother was expecting my brother she craved mashed potatoes and when it was my turn, she was crazy for peppermint – guess what we loved as kids? Yes, my brother loved mashed potatoes and I peppermint!

Parsnip, garlic and parley soup

3-4 servings

400 g/ 14,1 oz parsnip
2 medium potatoes
1-2 cloves of garlic, I recommend 2
700 ml/ 3 cups vegetable stock
2 tblsp parsley, finely chopped
lemon juice
extra-virgin olive oil

– Peel and slice or dice parsnip and potatoes. Chop the garlic finely.
– Braise the garlic for 1-2 minutes (the longer you braise, the milder and fuller the taste), be careful not to burn it, and then add the vegetables.
– Go on slowly braising for another 5 minutes, then add the vegetable stock.
– Simmer soup for 20 minutes.
– Run the soup in blender until smooth and creamy. Add the parsley, check salt and add as much lemon juice as you like.
– Can be served with freshly grated parmesan cheese on top.

Parsnip, garlic and parley soup

AddThis Social Bookmark Button