[Gorgo]

I have dug at few variable sized parsnips and am hoping to make some parsnip soup.  When I peel them they have some brown/orange patches under the skin.  Does anyone know whether I have to maticulously remove all these patches (and therefore considerably reduce the amount of parsnip for cooking) or whether I can just chuck them in with no worries?  I am not the kind of person who needs there veg to look perfect and I am sure once the soup is made my somewhat more picky husband won't notice, but then again I don't want to make either of us ill.

Does anyone out there know what these brown orange bits are and are they safe to eat?

By the way I love the way peeling parsnips makes your hands smell.

[GrannieAnnie]

Hi Gorgo, I think the browny bits are where the frost has got them which helps the flavour.  If the bits aren't too big, I don't cut it all out, but if there's a lot I do.

Have you tried curried parsnip soup yet?  I'll find the recipe for you, its brilliant, and you can make it as spicy or less to your taste!  Lovely on a nice cold wintry day!
BRB

Right, can't find my recipe on this somputer, adn the other one isn't plugged in at the moment, but this is Bombers recipe and is very similar to mine!!

Curried Parsnip Soup

1 oz butter
1 1/2 Lb Parsnip coarsely chopped
1 large onion, chopped
crushed Garlic clove
3tspn Curry powder
3 pnts Chicken (Vegy) stock
salt,n pepper to taste
7 fl oz single cream
Chives to garnish
**************************************************************
Melt butter in large saucepan, add the chopped Parsnip, Onion and crushed Garlic. Stirring occasionally for 5 or so minutes/until the onion is softened but not coloured.
Stir in the curry powder and cook for 1 minute, then blend in the stock. Add salt 'n pepper to taste. Bring to the boil, stirring then simmer gently for 20 minutes or until the parsnips are soft and tender.
Puree the soup in a food processor or use a blender until smooth.
You can return to the heat and add the single cream. Serve garnished with fresh chives.

[cawdor2001]

gonna try that, thanks Grannie

Cawdor

[Elaine G]

Hi

Belated thanks to Grannie for this recipe, saved in till my parsnips were big enough to eat!
Have tried it today and its yummy! Nice and warming for the cold days ahead.

Elaine

[madcat]

Being an idle cheapskate,  , when I lift parsnips for a sunday roast I lift plenty.  Then I can choose the nicest straight thick pieces for roasting.  The ho-hum pieces go into a box to be steamed mashed to go with the cold meat the next day and the trimmings head for the soup pot and curried parsnip soup which is a wonderful reward in itself.

One cold wet muddy session with a high rate of return!   

PS with the fine soft skins of parsnips grown yourself, they are fine just scrubbed in the soup.  You don't need to peel them.

[arugula]

Curried Parsnip Soup

1 oz butter
1 1/2 Lb Parsnip coarsely chopped
1 large onion, chopped
crushed Garlic clove
3tspn Curry powder
3 pnts Chicken (Vegy) stock
salt,n pepper to taste
7 fl oz single cream
Chives to garnish
**************************************************************
Melt butter in large saucepan, add the chopped Parsnip, Onion and crushed Garlic. Stirring occasionally for 5 or so minutes/until the onion is softened but not coloured.
Stir in the curry powder and cook for 1 minute, then blend in the stock. Add salt 'n pepper to taste. Bring to the boil, stirring then simmer gently for 20 minutes or until the parsnips are soft and tender.
Puree the soup in a food processor or use a blender until smooth.
You can return to the heat and add the single cream. Serve garnished with fresh chives.

I highly recommend this recipe Grannie (or my slight variant of it  )  . I made some yesterday, lovely warming soup on a cold windy day.

Thank you for sharing. 

[SMD66]

you can prepare parsnips for roasting by par boiling, coat in a little fat or oil then freeze. If you freeze them seperately then bag them up you can use as many as you want at a time.
There they are, better than aunt Bessies! 

[Elaine G]

Oh thanks for that SMD66, it beats trying to dig them up in the rain, or the snow
Might try and fit a few in the freezer for emergencies.

Elaine

[GrannieAnnie]

Curried Parsnip Soup

1 oz butter
1 1/2 Lb Parsnip coarsely chopped
1 large onion, chopped
crushed Garlic clove
3tspn Curry powder
3 pnts Chicken (Vegy) stock
salt,n pepper to taste
7 fl oz single cream
Chives to garnish
**************************************************************
Melt butter in large saucepan, add the chopped Parsnip, Onion and crushed Garlic. Stirring occasionally for 5 or so minutes/until the onion is softened but not coloured.
Stir in the curry powder and cook for 1 minute, then blend in the stock. Add salt 'n pepper to taste. Bring to the boil, stirring then simmer gently for 20 minutes or until the parsnips are soft and tender.
Puree the soup in a food processor or use a blender until smooth.
You can return to the heat and add the single cream. Serve garnished with fresh chives.

I highly recommend this recipe Grannie (or my slight variant of it  )  . I made some yesterday, lovely warming soup on a cold windy day.

Thank you for sharing. 

Yes, I think it's my favourite of all the soups.  So lovely and creamy and warming!!!!

[titch]

think i will try this one too, last few times i made parsnip soup i wanted something a bit more ooomph  - think curried will do the trick 
now if it will stop raining sideways i could get up the plot and get some