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Creamy Parsnip With Ginger Soup
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Spiced creamy ginger soup.
Ingredients:
  • 2 tablespoons olive oil
  • 1.5 pounds peeled parsnips , cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 1 teaspoon ground ginger
  • 0.25 teaspoon cardamom
  • 0.25 teaspoon allspice
  • 0.125 teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1.5 cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: sauteed hazelnuts and dried cranberries*
Instructions:
  • Heat the oil in a large saute pan over medium-high heat until it shimmers.
  • Start by gently placing the parsnips into the pan, followed by the onion. Let them saute, initially stirring sparingly and gradually increasing the frequency, until the vegetables begin to caramelize and develop a golden brown color, which should take about 7 to 8 minutes.
  • Lower the heat and incorporate butter, sugar, and garlic into the pan. Keep cooking until all the vegetables turn a deep caramel color with spots, approximately 10 more minutes.
  • Sprinkle in ginger, cardamom, allspice, and cayenne pepper and saute until fragrant, about 30 seconds to 1 minute.
  • Pour in the flavorful broth and bring it to a gentle simmer over medium-high heat. Lower the heat and let it simmer, partially covered, until the parsnips are tender, about 10 minutes.
  • Blend using an immersion or traditional blender until ultra-smooth, for about 30 seconds to 1 minute. If using a traditional blender, remember to vent it by either removing the lid's center or lifting one edge. To efficiently clean the blender, pour in a bit of half-and-half, give it a quick blend, and then incorporate it into the soup.
  • Return the mixture to the pan and pour in the right amount of half-and-half to achieve a satisfyingly creamy and thick consistency. Taste the soup, adjust seasoning with salt and pepper as necessary. Warm it up, then ladle into bowls, add garnish, and serve hot.

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