Parsnip Soup with Potato and Pancetta
- 225g parsnips, peeled and chopped
- 225g potatoes, peeled and chopped
- 175g onions, chopped
- 50g butter
- salt and pepper
- 850 ml chicken or vegetable stock
- 150ml cream
- 225g pancetta, torn into strips
- sprig of flat parsley
Melt the butter in a saucepan. Add the parsnips, potatoes and onions, season with salt and pepper and stir to coat the veggies in butter. Tuck a sheet of greaseproof paper neatly on top of the vegetables to keep in the moisture (I do this with all soups). Put on the lid and sweat the vegetables over a gentle heat for 10 minutes. Add the stock, bring to the boil and continue cooking until the vegetables are all soft. Liquidise the soup either in batches in a blender or with a hand-held blender, add the cream and season to taste. While the vegetables are cooking, fry or grill the pancetta until nice and crisp.
Decorate each serving of the hot soup with cooked pancetta strips and flat parsley leaves.
Parsnip & Roast Chestnut Soup
Preheat the oven to 200°C
- 2 Onions, chopped
- 1 tablespoon Cooking Oil
- 2 lbs Parsnips
- 2-3 pints Vegetable Stock
- ½ lb Chestnuts
- Salt & freshly ground Black Pepper
- Grated Root Ginger
- Swirl of Cream to garnish
Place the Chestnuts on a baking tray and roast in the oven for 10-15 minutes.Chop up very finely.Cook onions in a large pan with a little oil.Dice the Parsnips and add to the pan, coat well in the oil.Add the seasoning and grated Root ginger
Put the lid on the pan, reduce heat and cover for 15-20 minutes, stirring occasionally.Add the Stock and leave to simmer for a further 30 minutes, cool a little and blend in a food processor.When blended add half of the roasted chestnuts to the soup and stir.Serve the soup hot with a little swirl of cream and a sprinkling of Roasted Chestnuts
I arrived in Dublin yesterday in time to see Elly make some soup for a late lunch. A new recipe to me it all looked very interesting. It was so good I went back for seconds! So I handed over my blog for the second day in a row and asked Elly to share her recipe with all of us.
Elly’s Tomato Soup
- 18 Tomatoes
- 2 Sweet red peppers, each cut into 8 pieces
- 1 Sweet Potato, cut into 1-inch dice
- 1 Onion (red or white, depending on preference), cut into 8 chunks
- 1 Bulb Garlic, outer papery layers removed, top cut carefully off so that the roasted cloves can be easily squeezed out.
- Olive Oil
- Balsamic Vinegar
- Oregano / Rosemary / Herbs to taste
- 1 litre veggie stock (2 cubes)
- Parmesan heel
Pre heat oven to 180°C. Using a knife, remove the stem & core from each of the tomatoes, leaving each one like a little bowl. Place the tomatoes, onion and red pepper pieces into a oven-proof dish. Salt liberally, then drizzle with olive oil, balsamic vinegar and sprinkle on some herbs.
Put the sweet potato chunks and the garlic bulb into another oven-proof dish, drizzle with olive oil and sprinkle with herbs of choice. Roast both trays in the oven for a least an hour, until all is tender.
Add the roasted veg and all the pan juices into a large saucepan and pour in 1 litre veggie stock. Break up the veg as best you can with a wooden spoon and simmer for 30 minutes, stirring regularly. I add in a heel of a finished piece of parmesan at this point, which adds incredible richness and creaminess to the soup. Being my mother’s daughter, I also added a swig of vermouth at this point.
After simmering, remove the parmesan heel and discard, then blend the soup with a hand blender or food processor until smooth. Simmer for another few mins, adding salt/pepper to taste. Serve simply, with some fresh bread.
Celeriac and Almond Soup
- 2ozs flaked Almonds
- 1½ pints Chicken or Vegetable stock
- 1 medium Celeriac (1½ lbs)
- 5 fl ozs Single Cream
- 1oz Butter
- 1 small Onion
- Salt & Pepper
Toast the Almonds until golden, reserve a few for garnish then grind the rest and set aside. Peel the Celeriac and cut into slices. Melt the Butter in a medium pan, add the Onion and cook until soft, add the Celeriac and Stock then bring to the boil, cover and simmer for 30 minutes or until the Celeriac is tender. Transfer to blender or food processor and puree, return to the pan, stir in the Cream and chopped Almonds and gently reheat, season if necessary.
Serve the soup with a few flaked almonds on top.
With the return of the Arctic temperatures I have more soup ideas for you. Today they are basic simple and quick.
Parsnip: Sauté chopped parsnips and onion in butter, then add chicken stock and simmer until vegetables are soft. Blend until smooth, with milk and seasoning.
Carrot: Substitute carrots for the parsnips in the above recipe.
Pea & Ham: Sauté chopped onion and ham. Add frozen peas and chicken stock and simmer. Blend until smooth and season to taste.
French Onion: Sauté sliced onions. Add beef stock, left over white wine, tomato puree and thyme. Simmer until the onions are tender. Serve with croutons and grated cheese
Quick & Easy Carrot & Leek Soup
1 ½ pints Chicken stock
4 Large Leeks
1 tblsp chopped Parsley
1 tblsp cream
Salt & Pepper
Cook carrots and leeks in stock. Liquidise and return to pan. Add parsley and seasoning. Serve with a swirl of cream in each bowl.
The days are shortening and soon the trees will don their autumn glory. Warming soups are always welcome at this time of year so again this week we have another one. I hope you like it.
Parsnip, Chicken & Orange Soup
2 onions, peeled and chopped
3 tablespoons Olive oil
10 cloves garlic, halved
8 Parsnips chopped and roasted
3 pints Chicken stock
1 tsp salt
2 oranges squeezed
Black pepper, freshly ground
Heat the oil in a heavy pan, add the onions cover and cook for about 10 minutes until softened but do not allow to burn. Add the garlic cloves, cook for a further 3-5 minutes stirring them occasionally then add pre-roasted parsnips and the chicken stock, season with the salt and some freshly ground black pepper. Simmer for 15 to 20 minutes, then liquidize. Return to pan and adjust seasoning, add the juice of the freshly squeezed oranges and reheat.
Autumn is upon us once more and with the change of temperature my hunger pangs increase calling for more filling foods. Soups appear on my lunchtime menu with more regularity. Today’s offering is a little unusual. It comes from Elly’s days at University. When the recipe was given to me I had a wry little smile, my young lady was turning into my mother! 😉 Mammy, as you all know by now NEVER measured anything when cooking. It was a handful of this or a pinch of that, somehow it worked for her every time.
I love the last line 😀
Elly’s Peanut Soup
Make a basic soup from carrots, onion, potato and 1 parsnip (no more that one as the flavour is too strong). Use stock made from a chicken or stock cubes for ease. Blend down and return to pan. Add half a jar of smooth peanut butter for a small batch for 4-5 bowls or a bigger jar for more – remember to melt peanut butter briefly on low in the microwave so it will mix in easily. Add cream if desired to taste. Don’t salt and pepper it too much when making it. Add chicken pieces if desired. Serve with crusty bread.
Real easy – just make it up as you go along
This soup is suitable for any time of the year. I like it with crusty French bread.
Celery & Apple Soup
1 medium Onion chopped
2 heads of Celery chopped
2 large Cooking Apples
2 Medium Potatoes chopped
2 pints Chicken Stock
1 teaspoon ground Coriander
1 tablespoon Worcestershire sauce
1 tablespoon Vermouth or Wine
Salt & Pepper
2 tablespoon Oil
Sauté onions and celery in oil for 8-10 minutes (do not brown). Add chopped potato and apple cut in chunks. Pour in stock, and Worcestershire sauce. Bring to the boil reduce heat and simmer for another 30 minutes transfer the soup to a food processor and blend until smooth. Return to the pan over a low heat and add the vermouth and Coriander & season to taste.