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"OTCC Extra Credit project - Carrot Parsnip Soup"
J Slice 13149 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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01-29-10, 09:42 PM (EST)
 
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"OTCC Extra Credit project - Carrot Parsnip Soup" |
I know, I know. I had my turn.But this came out far too well not to share with the people I love most. ... YOU. Besides, a goodly portion of OT is currently freezing their collective cans off. Why not solve the problem with some nice, earthy soup? So thusly, another vegan crock pot soup: Carrot Parsnip. (serves 4) 6-7 small/medium carrots, or about 3 big carrots
2.5 big parsnips
1 medium potato (doesn't matter what kind, but I used yukon gold)
1 small onion
1 shallot - if you don't have a shallot (I just happened to have a spare), use a bigger onion
2 cloves of garlic
1/8 cup butter or margarine
a smidge of dill
2 2/3 cups of broth/water/stock/rice milk - anything, really. I used about 1.5 cups of veg stock, .5 cups of rice milk, and did the rest with water
salt
pepper Method: 1. Peel and coarsely chop the carrots, potato, and parsnips 2. Chop the onion (and shallot, if you have it) and the garlic. Melt butter/margarine in a saute pan, and cook the onion mixture until it's soft, about 5-6 minutes. 3. Add carrots, parsnips, potato, onion mixture (including all remaining buttery/margariney goodness), cooking liquid of choice, and the dill to the crock pot. 4. Cook on high 3-4 hours, or on low 6-8 hours. 5. When all the veggies are sufficiently soft (tender, not mooshy), either blend with an immersion blender or CAREFULLY in small batches in a regular blender. Salt and pepper to taste. Honestly, I think the potato helped big time here. The texture is velvety, and it's sweet and earthy - not cloying. 
Please, please make this. It's good for you, dammit. 
Tribe's the man behind the curtain.
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Tummy 1988 desperate attention whore postings
DAW Level: "Herbal Healing Drugs Endorser"
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01-30-10, 03:00 AM (EST)
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5. "RE: Um... A bird's farting in yer soup" |
Make that two wipes please. That's hilarious.
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J Slice 13149 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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02-01-10, 05:50 PM (EST)
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10. "RE: Very nice" |
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.
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CTgirl 5879 desperate attention whore postings
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02-02-10, 04:45 PM (EST)
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14. "RE: OTCC Extra Credit project - Carrot Parsnip Soup" |
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
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Tummy 1988 desperate attention whore postings
DAW Level: "Herbal Healing Drugs Endorser"
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02-03-10, 05:35 PM (EST)
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16. "RE: OTCC Extra Credit project - Carrot Parsnip Soup" |
LAST EDITED ON 02-03-10 AT 05:37 PM (EST)This sounds goood and something Rob would like. I'm saving Slice's recipe for a day Rob's gone. The only way he'll eat carrots is roasted, so.. Also - I always add some honey to all my curried soups. Just a squeeze around the top to finish. Really adds something. Here's another creamy soup - thanks to Rachel Ray's magazine. I'm trying it this weekend. Creamy Chestnut Soup with Candied Walnuts 4 Tbl butter plus 1 tsp melted
1/4 cup sugar
1 lg egg white
s&p
2 cups walnut halves
2 onions, chopped
1 32 oz container plus 2 cups chicken broth
1/4 cup ruby port wine
2 14 oz cans chestnuts, packed in water drained
1 15.3 oz can chestnut puree
10 Tbl heavy cream
1/4 cup chopped parsley Preheat oven to 400. Whisk together melted butter, sugar, egg white and pinch of salt. Fold in walnuts. Spread in an even layer on baking sheet and bake until golden - 6 to 8 minutes. Let cool then chop. Set aside. In lg dutch oven, melt remaining butter over med/low heat, add onions until softened but not brown. Stir in chicken broth and port, cover partially and simmer for 10 min. Stir in chestnuts and cook for 5 minutes more. Gradually whisk in chestnut puree and cook until heated. Using immersion blender, puree soup. (or use a standard blender) Season with salt and pepper to taste. Ladle soup into bowls. Swirl about 1 Tbl cream on top. Sprinkle with candied walnuts and parsley. I think you could leave the cream out if you wanted. Eat. eta 
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And to think that I'd never heard of one until you all mentioned it in a cooking thread.