Skip to main content

How to hide swede and parsnip in a soup


I got some potatoes from the garden and I wanted to make a potage soup with other winter vegetables: onions, carrots and celery, coriander (before it dies completely!), and then some not so popular vegetables: swede and parsnip. Once again my husband reacted like for the brussels sprouts: it seems like swede and parsnip have a bad reputation too! Not my favourite veggies either, I would not bother growing them since I am happy to have them just once a year.




After chopping all the veggies I felt that they didn't look bad: at least there was colour there! But not for long. After cooking everything with some vegetable stock, and blending it into a creamy soup, I had a strange yellow colour.





But the soup was good (I think that the coriander really works here)! The kids tried to guess: pumpkin? No. Kumara? No. I realized that they didn't remember what swedes and parsnips were! I think that the last time we had them (in a soup, as always) it was about 2 years ago!! And my husband? He liked the soup and said that it did not particularly taste of swede or parsnip anyway, and this, apparently, was a good thing :-).

Do you eat swedes and parsnip?






Photos and Recipes by Alessandra Zecchini ©



With this recipe I take part in the contest La Banda Occulta: ...
Grazie a La Banda dei Broccoli e
Il Posto delle Fragole




Labels:

Comments

  1. LeniaJuly 5, 2011 at 11:31 PM

    I have never tried swede and parnship but your soup is realy inviting!Da provare sicuramente!Un bacio!

    ReplyDelete
  2. labandeibroccoliJuly 6, 2011 at 7:55 PM

    ciao! grazie mille per aver partecipato ^_^
    ti ricordiamo solo di inserire il link a "il posto delle fragole", il contest è organizzato con loro.
    p.s. si può partecipare con 2 ricette, se ti va aspettiamo la prossima :)
    a presto

    ReplyDelete
  3. AlessandraJuly 6, 2011 at 10:30 PM

    Ok, scusate, non avevo visto che c'era un'altro link, provvedo subito :-)

    ReplyDelete
  4. aipiJuly 9, 2011 at 8:57 AM

    That is one hearty bowl of soup ~ love the idea! :)
    US Masala is hosting a giveaway. Do check it out here

    US Masala

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel...
13 comments
Read more