Best Parsnip Soup Recipe
Описание:
If you've never tried parsnips before, parsnip soup is an easy introduction. Blended, it's super creamy without a drop of cream. Print the complete recipe at http://www.myfoodchannel.com/parsnip-...
Give this parsnip soup a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=...
and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/
More stuff:
My other Youtube channel: http://www.youtube.com/user/buckredbuck
http://www.facebook.com/buckredbuck
http://plus.google.com/u/0/1091932619...
https://twitter.com/buckredbuck
My recipe website: http://www.myfoodchannel.com/
Chef Buck playlist: http://www.youtube.com/playlist?list=...
Curry Parsnip Soup
ingredients:
1 lb PARSNIPS (chopped for soup)
1 large POTATO (chopped for soup)
1 medium ONION (chopped)
2 Tbsp OLIVE OIL
1 Tbsp CURRY POWDER
1 tsp CUMIN POWDER
1 tsp CORIANDER POWDER
2 cups BROTH (chicken or vegetable)
2 cups WATER
SALT (to taste)
CORIANDER LEAVES (also called cilantro--chopped for garnish)
directions:
In a soup pot, heat olive oil on medium high heat and add onions and cook for 1 minute. Add parsnips and potatoes and continue cooking until the onions are soft. Add curry, cumin, and coriander powder and mix well. Add 4 cups of liquid— ½ broth and ½ water . Bring contents to a boil, add salt, then reduce heat to low, cover, and simmer for 30 minutes. After a half hour the parsnips and potato should be quite tender. For a creamy texture, blend soup as desired—no milk or cream are needed. I like to leave a few chunks of potato unblended, and garnish with chopped coriander leaves.
Bon appétit!
Samba Sting by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.incompetech.com/m/c/royalt...
If you've never tried parsnips before, parsnip soup is an easy introduction. Blended, it's super creamy without a drop of cream. Print the complete recipe at http://www.myfoodchannel.com/parsnip-...
Give this parsnip soup a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=...
and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/
More stuff:
My other Youtube channel: http://www.youtube.com/user/buckredbuck
http://www.facebook.com/buckredbuck
http://plus.google.com/u/0/1091932619...
https://twitter.com/buckredbuck
My recipe website: http://www.myfoodchannel.com/
Chef Buck playlist: http://www.youtube.com/playlist?list=...
Curry Parsnip Soup
ingredients:
1 lb PARSNIPS (chopped for soup)
1 large POTATO (chopped for soup)
1 medium ONION (chopped)
2 Tbsp OLIVE OIL
1 Tbsp CURRY POWDER
1 tsp CUMIN POWDER
1 tsp CORIANDER POWDER
2 cups BROTH (chicken or vegetable)
2 cups WATER
SALT (to taste)
CORIANDER LEAVES (also called cilantro--chopped for garnish)
directions:
In a soup pot, heat olive oil on medium high heat and add onions and cook for 1 minute. Add parsnips and potatoes and continue cooking until the onions are soft. Add curry, cumin, and coriander powder and mix well. Add 4 cups of liquid— ½ broth and ½ water . Bring contents to a boil, add salt, then reduce heat to low, cover, and simmer for 30 minutes. After a half hour the parsnips and potato should be quite tender. For a creamy texture, blend soup as desired—no milk or cream are needed. I like to leave a few chunks of potato unblended, and garnish with chopped coriander leaves.
Bon appétit!
Samba Sting by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.incompetech.com/m/c/royalt...
Комментарии:
TeeAreify пишет: Thanks for the video, Chef Buck, and for giving me new things to try. I've never even seen a parsnip, but I hear there's plenty of them out there.
And as for the babyfood aspect of the dish -- I'm sure it's delicious, but if the texture is a little bland, why not make it more "chowder-like" by taking out some of those veggies and putting them aside while you blend, and then adding them back in once you're done? Or does that make it more of a stew, defeating the soupness you were going for?
Mark Vergeer пишет: Some mighty fine soup mista!
Wendy DIAZ Sims пишет: Just wondering, WHAT IS Pastinaca Sativa.??
Chef Buck пишет: Not blending everything completely is a great idea--I tried to show at the end when I was stiring the pot that I had left some potato chunks unblended--but it was hard because I hadn't left too many :^( ...I do love a soup that has a creamy texture without having to add cream. Parsnip is super similiar to carrot in shape and texture--but the taste is quite unique and enjoyable--smaller parsnips are more tender and tasty than larger ones.
snarkdetriomphe пишет: yes please :) i have a friend who makes "root soup" with carrots and parsnips and celery root and tators and such. its deeelish but it doesnt have cumin and curry ;) yummmmmm.
butterfflyess пишет: cool accent
Chef Buck пишет: Pastinaca sativa? oh, you know I had to google that.
Chef Buck пишет: yes...coriander leaves and cilantro are the exact same thing. and definitely give this dish a go--it's SO tasty. Cilantro, Italian parsley, basil--anything green on top will make this dish visually more appealing, but if looks don't matter--then it's fine without it--it just tastes plain great.
Gregory Brilowski пишет: My mother-in-law uses Pastinaca sativa
in several down-home concoctions, and it
really ain't bad at all. I tried to smoke some
once, but I wasn't wearing my glasses.
Another great vid, Buck! :D
hydr0p0nic пишет: I was looking for the "You Tube Partnership Recipe"
Somehow I got here..
Fayulguy69 пишет: I love just watching your videos and learning new things
Chef Buck пишет: sweet potato = good \r
Steve Miller пишет: They've been so bad!!!!!!!
Gregory Brilowski пишет: Don't feel bad, so did I.
I was searching for rooteralis!
Natalie C пишет: This is the first video I've seen of you, and within a minute I Subbed. LOVE it!
Sikmod пишет: Delicious.I had a sweet potato needing to be used so in it went and the soup was just excellent. Thanks Chef Buck
Chef Buck пишет: hope you like it...this recipe tastes super decadent, to me--but I have a thing for parsnips
Chef Buck пишет: laughter is good for digestion* \r
\r
\r
\r
*(this claim has not been confirmed by the FDA)
Capt. John's Bar пишет: My wife cooked supper tonight...I took the precaution of removing the battery from the fire alarm...Good thing i did....Boiled the potatoes dry...She is hard on my cookware !
tigger7171 пишет: soup is no laughing matter.
Mark Vergeer пишет: Absolutely dig the mobster reference! :)
ZiggleFingers пишет: Give me the skinny Chef Buck. I believe you worked in some of those foo foo kitchens. They all use stainless pans right... I was thinking of getting a set... is it worth it? Should I just get one good sized saute? Are they just a pain in the ass to clean compared to non-stick? Whats the dealy-o?
I ask because you seem like a laid back guy like me without the need for complications.
Masluxx пишет: i really dig your humor man, and the viddles and so bad either.
Naanbread steve пишет: just dug up some parsnips from the garden and guna make some yummy soup,Thanks Rock
drewnetwork пишет: The thought that was evoked as I watched this video -- I wonder what a hamburger and french fries by Chef Buck would look like?
Chef Buck пишет: all the commercial kitchens I've ever worked in have used stainless steel--I'm trying to think of a time I saw a non-stick skillet in one, and I can't--but that's a business decision. I like stainless steel, but I've got non-stick stuff, too--what I'm cooking dictates what I'm using. But mostly I'm about the cheap. It's nice to have nice stuff, but it's not essential to cooking. One good-sized skillet, a pot, a spoon, and a spatula will do it, all the rest is gravy. and I don't mind cleaning up.
Sdurand80 пишет: Mmmmm! Going to try your recipe. You're too funny!
edtomorrow пишет: Well summmmbich. I always thought parsnips were something like a cilantro type herb. You have just erased 40 years of ignorance. Nice start to my day. Not great but pretty good.
Wendy DIAZ Sims пишет: You Cracked me up when you said to Punish the vegetables and the sound effects. LOL - Just to clear up my confusion, Are Corriander leaves the same thing as CILANTRO.?? This soup looks yummy, I might try to make it this weekend - Thanks
Chef Buck пишет: I've had to swat the smoke alarm off the wall a time or two, but I think it's overly sensitive
Gregory Brilowski пишет: Parsnips! :)
AlexCananC heslop пишет: oh how lovely you grow your own parsnips! cool!
kookiemoose пишет: Why is it when I hear the word parsnip my mind visualizes Simon and Garfunkel in Central Park?
Chef Buck пишет: if the soup made you think of a hamburger and fries, then I've missed the mark (looks like another long day of self-flagellation)
TeeAreify пишет: Thanks for the video, Chef Buck, and for giving me new things to try. I've never even seen a parsnip, but I hear there's plenty of them out there.
And as for the babyfood aspect of the dish -- I'm sure it's delicious, but if the texture is a little bland, why not make it more "chowder-like" by taking out some of those veggies and putting them aside while you blend, and then adding them back in once you're done? Or does that make it more of a stew, defeating the soupness you were going for?
Mark Vergeer пишет: Some mighty fine soup mista!
Wendy DIAZ Sims пишет: Just wondering, WHAT IS Pastinaca Sativa.??
Chef Buck пишет: Not blending everything completely is a great idea--I tried to show at the end when I was stiring the pot that I had left some potato chunks unblended--but it was hard because I hadn't left too many :^( ...I do love a soup that has a creamy texture without having to add cream. Parsnip is super similiar to carrot in shape and texture--but the taste is quite unique and enjoyable--smaller parsnips are more tender and tasty than larger ones.
snarkdetriomphe пишет: yes please :) i have a friend who makes "root soup" with carrots and parsnips and celery root and tators and such. its deeelish but it doesnt have cumin and curry ;) yummmmmm.
butterfflyess пишет: cool accent
Chef Buck пишет: Pastinaca sativa? oh, you know I had to google that.
Chef Buck пишет: yes...coriander leaves and cilantro are the exact same thing. and definitely give this dish a go--it's SO tasty. Cilantro, Italian parsley, basil--anything green on top will make this dish visually more appealing, but if looks don't matter--then it's fine without it--it just tastes plain great.
Gregory Brilowski пишет: My mother-in-law uses Pastinaca sativa
in several down-home concoctions, and it
really ain't bad at all. I tried to smoke some
once, but I wasn't wearing my glasses.
Another great vid, Buck! :D
hydr0p0nic пишет: I was looking for the "You Tube Partnership Recipe"
Somehow I got here..
Fayulguy69 пишет: I love just watching your videos and learning new things
Chef Buck пишет: sweet potato = good \r
Steve Miller пишет: They've been so bad!!!!!!!
Gregory Brilowski пишет: Don't feel bad, so did I.
I was searching for rooteralis!
Natalie C пишет: This is the first video I've seen of you, and within a minute I Subbed. LOVE it!
Sikmod пишет: Delicious.I had a sweet potato needing to be used so in it went and the soup was just excellent. Thanks Chef Buck
Chef Buck пишет: hope you like it...this recipe tastes super decadent, to me--but I have a thing for parsnips
Chef Buck пишет: laughter is good for digestion* \r
\r
\r
\r
*(this claim has not been confirmed by the FDA)
Capt. John's Bar пишет: My wife cooked supper tonight...I took the precaution of removing the battery from the fire alarm...Good thing i did....Boiled the potatoes dry...She is hard on my cookware !
tigger7171 пишет: soup is no laughing matter.
Mark Vergeer пишет: Absolutely dig the mobster reference! :)
ZiggleFingers пишет: Give me the skinny Chef Buck. I believe you worked in some of those foo foo kitchens. They all use stainless pans right... I was thinking of getting a set... is it worth it? Should I just get one good sized saute? Are they just a pain in the ass to clean compared to non-stick? Whats the dealy-o?
I ask because you seem like a laid back guy like me without the need for complications.
Masluxx пишет: i really dig your humor man, and the viddles and so bad either.
Naanbread steve пишет: just dug up some parsnips from the garden and guna make some yummy soup,Thanks Rock
drewnetwork пишет: The thought that was evoked as I watched this video -- I wonder what a hamburger and french fries by Chef Buck would look like?
Chef Buck пишет: all the commercial kitchens I've ever worked in have used stainless steel--I'm trying to think of a time I saw a non-stick skillet in one, and I can't--but that's a business decision. I like stainless steel, but I've got non-stick stuff, too--what I'm cooking dictates what I'm using. But mostly I'm about the cheap. It's nice to have nice stuff, but it's not essential to cooking. One good-sized skillet, a pot, a spoon, and a spatula will do it, all the rest is gravy. and I don't mind cleaning up.
Sdurand80 пишет: Mmmmm! Going to try your recipe. You're too funny!
edtomorrow пишет: Well summmmbich. I always thought parsnips were something like a cilantro type herb. You have just erased 40 years of ignorance. Nice start to my day. Not great but pretty good.
Wendy DIAZ Sims пишет: You Cracked me up when you said to Punish the vegetables and the sound effects. LOL - Just to clear up my confusion, Are Corriander leaves the same thing as CILANTRO.?? This soup looks yummy, I might try to make it this weekend - Thanks
Chef Buck пишет: I've had to swat the smoke alarm off the wall a time or two, but I think it's overly sensitive
Gregory Brilowski пишет: Parsnips! :)
AlexCananC heslop пишет: oh how lovely you grow your own parsnips! cool!
kookiemoose пишет: Why is it when I hear the word parsnip my mind visualizes Simon and Garfunkel in Central Park?
Chef Buck пишет: if the soup made you think of a hamburger and fries, then I've missed the mark (looks like another long day of self-flagellation)
You'll Need:
2 onions, peeled and choped
3 tbsp olive oil
10 cloves garlic, halved
8 parsnips, either fresh or pre-roasted
1 3/4 lt chicken stock (3 pints)
1 tsp salt
2 oranges, juice
Black pepper, freshly grounded
Procedures : Soften the onions in the oil in a heavy covered pan. After 10 minutes add the garlic cloves, then the peeled and sliced parsnips, reserving any which have already been roasted to add later.
Cook all the vegetables together for 10 to 15 minutes until they are soft, stirring them occasionally and adding any pre-roasted parsnips a few minutes before the end.
Strain the hot stock into the vegetable mixture, add the salt and some freshly ground black pepper, simmer for 15 to 20 minutes, then liquidize.
Taste for seasoning and add the juice of the freshly squeezed orange
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