Carrot-Parsnip & Ginger Soup
The weather is cooling down, it’s soup time! Here is a recipe from our Chester County Day Menu 2023 by Michael Pilligalli. He tells us that ginger was a highly prized root to add to 18th Century dishes and has medicinal qualities that we are aware of today. Tumeric is also a great addition to one’s diet and cooking. It is reported that ginger and Tumeric should be paired when cooking with them as they work in conjunction with each other well. Mike pairs them with the sweetness of carrots and parsnips to make as a lovely creamy soup to serve as a first course.
Ingredients:
¼ cup unsalted butter
2 pounds of scrubbed carrots, sliced.
1 pound of scrubbed parsnips, sliced.
2 large, sweet onions chopped.
4 to 5 cups chicken stock or broth
1 cup of light cream or half and half. (Can use fat free)
2 tablespoons fresh, peeled and finely chopped ginger.
1 teaspoon grated fresh lemon peel.
1 teaspoon grated fresh orange peel.
½ cup fresh chopped flat Italian parsley
½ teaspoon ground turmeric
In a large, heavy soup pot melt the butter over medium heat. When melted, add the carrots, parsnips, and the onions and sauté until the vegetables are softened and the onions become translucent. This should take 15 or 20 minutes depending on how finely you slice your carrots and parsnips. Stir into the mixture the ginger, the turmeric, and the lemon and orange peel. Add half of the stock/broth, reduce the heat to medium and cover and let the soup simmer for 30 minutes or so to blend the flavors. At this point use an immersion blender to puree in the pot or use a blender to puree in small batches. Return to the heat and stir in the rest of the stock/ broth and add the cream/ half and half. Taste for salt and pepper. If served immediately, garnish the top of the serving bowls with.
Enjoy!