Cream of curried parsnip soup, from Hedonia
Whenever she made a huge vat of Jewish-style chicken soup, my mother peeled one parsnip and tossed it into the pot along with one peeled carrot, an onion, and a few sprigs of parsley (and the chicken, of course). I don't know what happened to that parsnip after it had given up its flavor to the soup broth; I don't think we ever ate it. Sean of Hedonia hadn't had much experience with parsnips until he tasted this cream of curried parsnip soup at the home of a friend in Scotland. The complexity of the flavors stayed with him, and he swapped yogurt for cream in the original recipe to add another layer of tang. Give parsnips a chance. Their sweetness will surprise you.
I was going to make parsnip and carrot soup today, but perhaps I'll try this instead. Have a happy day! Hanneke
I know I haven't cooked parsnips, and I'm not even sure I've eaten them, but this sounds good!
Dutch Girl, how about both?!
Kalyn, parsnips get quite sweet when they're cooked. If you like cauliflower soup, you'll probably like this one.
Parsnips I believe are in the same family as carrots and I think people that dislike them probably haven't tried them or think they are more like a turnip of some sort! I love parsnips, they are sweet like carrots but have a subtle parsley flavor and I look forward to them every Autumn and Winter.
I haven't tried currying them or making a soup purée yet, I normally roast 'em up, but you've inspired me. Great recipe. Thank you!
Ms. Glaze, I agree. People who say they don't like parsnips may never have tried them. And you will love parsnips in soup!