FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SPICED PARSNIP SOUP WITH MCINTOSH APPLE

Take 5 Ingredients
by James Tanner

Parsnips, spicy cumin, and tart apple make a great warming combination.
Serves 4


INGREDIENTS

    • 2 teaspoons cumin seeds
    • 2 tablespoons olive oil
    • 2 onions, coarsely chopped
    • 1½ lb parsnips, peeled and sliced
    • 1 quart good chicken stock
    • crushed sea salt and freshly ground black pepper
    • 1 medium Mclntosh apple peeled, cored, and grated


DIRECTIONS

Heat a non-stick frying pan over high heat for 1 minute. Add the cumin seeds. Reduce the heat and dry roast the seeds for 2 minutes until toasted. Remove from the heat and crush using a mortar and pestle.

Heat the olive oil in a large pan, add the onions, and cook for 5 minutes over low heat until softened but not colored. Add the parsnips and crushed cumin seeds. Cover the pan with a lid and cook over low heat for 15 to 20 minutes, stirring occasionally, until the parsnips are just starting to soften.

In a separate pan, bring the chicken stock to a boil. Pour the hot stock over the parsnips and bring to a boil.

Pour into a blender or food processor and blend until smooth (you may have to do this in batches). Season with crushed sea salt and freshly ground black pepper.

When ready to serve, return the soup to a clean pan, stir in the grated apple, and cook over low heat for 3 minutes. Ladle the soup into warmed bowls.
 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages