I used a medium sized onion and a little bit of freeze dried Shallot I have on hand, but wasn't sure how much would equal one so just used about a tablespoon of that in.

I deglazed the onion pan with veggie stock and some water to get the last of the drippings in to the pot. I think I added a bit too much water (for some reason 2 2/3 confused me so I think I really have 3 2/3 of total liquid (for some reason 8+8 came up to 24 instead of 16 when I was adding water), if it looks like it needs it I'll just pull out a cup or so of liquid and reduce it before blending it up, but I did 3 full parsnips and 4 large carrots (two were pretty small) so that may be enough veggies to work out in the end).

I may have to get into these immersion blender soups more. I usually don't, but I've like both of yours and the butternut squash soup I made last year, and well I have the blender so I should use it more.

Since I didn't have any bird farts for garnish I added a bit of fat free sour cream and parsley from the Rosemary Caper Dinner.

So how is it without the bird farts?

(glad you like it)

I'm a big fan of smooth soups, apparently. This may be compensation for putting no dairy into the mix, although I haven't eaten much dairy for about ten years, so maybe it's just a texture preference thing. Unfortunately, Damien and I worked in tandem to kill the immersion blender, but my conventional one is holding up quite well.

I'm trying to watch my figure a bit these days, making sure all the food I cook in my house, at the very least, is reasonably good for me; this also lined up with the beginning of student-teaching. As I'm brown-bagging each day, and I really don't like about 90% of sandwiches, the soup has been quite welcome and tasty.

Tribe's the man behind the curtain.

Turned out pretty good. Very carroty/parsnipy.

Soup can be a good alternative for sandwiches for brown bag lunches, especially in the winter. When we did field studies on cold days I'd often make up a can of tomato or cream of chicken soup and put it in the steel thermos. I could drink them without needing a spoon and there is something about the soup that is more warming at least psychologically than either tea or coffee (although I would bring tea in the other thermos, I don't like coffee during the day that much, just for breakfast).

*snort

The Rosemary Caper Dinner sounds like a Agatha Christie murder mystery.

Beautiful presentation, Snidget, and I really like the tablecloth, too.

DH has told me he doesn't like parsnips, but that is because he thinks they taste like turnips. I have put turnips and parsnips in our soups, but he doesn't know the difference.

Oh goodie, I love extra credit!

I bought parsnips today so I can make this tomorrow. It's a double bonus since we are expecting more snow tomorrow too. I am also a favorite of "smooth" soups without cream in them. Here is my favoritest soup in the world. I could eat buckets of it.

Butternut Squash Apple Soup

Ingredients:
• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 3 cups chopped yellow onions (2 onions)
• 1-1/2 - 2 tablespoons mild curry powder
• 5 pounds butternut squash (2 large)
• 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups chicken broth or water
• 2 cups good apple cider
• 1 tsp. cinnamon; sprinkle of nutmeg

Directions:

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of broth or water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup with an immersion blender (or carefully blend in a blender).

Pour the soup back into the pot. Add enough apple cider to make the soup the consistency you like; it should be slightly sweet and quite thick. Add the cinnamon and nutmeg. Check the salt and pepper and serve hot.

I think you could adapt this to the crock pot. It makes a lot so you could probably either halve the recipe or freeze it. I freeze it - it freezes well.

Snowfall by Tribe