My favorite soup is chicken tortilla soup - I see it as an excuse to eat tortilla chips! Your cooking week sounds amazing, you’re inspiring me to move beyond salads and start thinking about soups again.
I'm firmly in the I Love parsnips camp. Roasted with some blackberries and red onion and they are delicious. And they are wonderful in cakes. There is a lovely recipe in Ottolenghi and Helen Goh’s book Sweet for a parsnip cake which is nutty and if I remember correctly includes some aniseed. And soup is good anytime of year!
My wife LOVES parsnips and I admit I had never had them! I also love them now and whenever I see them loose – especially at a farmer’s market I love to roast them with other veggies. This will make me look for them again!
Thanks so much for all the sharing and love, and I need to try those biscuits! It's a parsnip idea I don't think would ever occur and they sound perfect for the sub-zero temperatures at the moment..!
I'm very impressed with your inventive use of parsnips! I read somewhere that cooks used parsnips to replace scarce bananas in their bake goods during WW II. I may give those biscuits a try! Thank you for the link to my Substack, Ruth.
Parsnips and turnips - both are regulars on our dinner menu. Great texture and flavor. Haven't used them in cakes yet, though. Claire handles all the cake baking around here - I do the breads - sour dough, focaccia, tortillas, etc. Oh, and pizza dough, of course!
I'm not a huge fan of parsnips, but I love your inventiveness. I love soup of all kinds, especially carrot and pumpkin. I used to make a red lentil and tomato soup which was delicious. Must hunt down the recipe for that... It's summer here in Australia, but quite rainy so I think it's okay to make some soup.
Testimony to soup versatility! Yay! Thanks, Ruth, and thanks for the shout-out. 😀Now I will totally give your soup a go. I often revert to Scottish lentil soup from nostalgia and habit, so yours, which sounds delicious, would be a great way to shake up my soup scene!
Btw, I got your post while I am nuking frozen stock, to go with a bowl of chopped veggies for Mary Berry's Everyday Vegetable Soup. It's the simplest recipe imaginable, barely a recipe, and I make it even simpler by using whatever root veg, the aforementioned frozen stock, and the Instant Pot: I just wanted something light as a side to my leftover runzas (Midwestern beef and cabbage turnovers)
My Favorite soup:
SWEET POTATO- Jalapeno peppers SOUP
3 medium yams --Baked, cooled, peeled and sliced
2 TBL unsalted butter
1 Lg onion finely minced
6 cups chicken stock
salt and pepper
1 cup sour cream
juice of ½ lime
1 tsp grated lemon rind
½ cup heavy cream
1 jalapeno pepper, thinly sliced
1½ cups of corn
2-3 TBL fresh cilantro
In 4 quart casserole melt butter over medium heat.
Add onion and cook 3 to 4 min. until it begins to brown
Reduce heat and cook until onion is nicely browned.
Add sweet potatoes and chicken stock, diced pepper, some cilantro, and salt and pepper.
Simmer 15 minutes.
While soup is cooking prepare garnish.
In a small bowl, combine sour cream, lime juice, lemon rind and blend
Puree the soup.
Wisk in heavy cream and corn kernel.
Cook 5 minutes more.
Serve with sour cream mixture and more cilantro.
My favorite soup is chicken tortilla soup - I see it as an excuse to eat tortilla chips! Your cooking week sounds amazing, you’re inspiring me to move beyond salads and start thinking about soups again.
I'm firmly in the I Love parsnips camp. Roasted with some blackberries and red onion and they are delicious. And they are wonderful in cakes. There is a lovely recipe in Ottolenghi and Helen Goh’s book Sweet for a parsnip cake which is nutty and if I remember correctly includes some aniseed. And soup is good anytime of year!
My wife LOVES parsnips and I admit I had never had them! I also love them now and whenever I see them loose – especially at a farmer’s market I love to roast them with other veggies. This will make me look for them again!
Thanks so much for all the sharing and love, and I need to try those biscuits! It's a parsnip idea I don't think would ever occur and they sound perfect for the sub-zero temperatures at the moment..!
I’m intrigued by the parsnip biscuits, Ruth! Thank you for this nourishing post.
If Jeff is the “Mikey” of trying intriguing food, and he liked this, then there may be hope for me with parsnips.
Love Parsnips, this is so great, Ruth!
Me too. It’s one reason why I stuck to less sweet bakes, but it’s on my radar for the future! 😏
I'm very impressed with your inventive use of parsnips! I read somewhere that cooks used parsnips to replace scarce bananas in their bake goods during WW II. I may give those biscuits a try! Thank you for the link to my Substack, Ruth.
Parsnips and turnips - both are regulars on our dinner menu. Great texture and flavor. Haven't used them in cakes yet, though. Claire handles all the cake baking around here - I do the breads - sour dough, focaccia, tortillas, etc. Oh, and pizza dough, of course!
Great biscuits!
I'm not a huge fan of parsnips, but I love your inventiveness. I love soup of all kinds, especially carrot and pumpkin. I used to make a red lentil and tomato soup which was delicious. Must hunt down the recipe for that... It's summer here in Australia, but quite rainy so I think it's okay to make some soup.
Perfect timing, Ruth! Winter is here. All the soups I ever need are in your helpful roundup!
Testimony to soup versatility! Yay! Thanks, Ruth, and thanks for the shout-out. 😀Now I will totally give your soup a go. I often revert to Scottish lentil soup from nostalgia and habit, so yours, which sounds delicious, would be a great way to shake up my soup scene!
Btw, I got your post while I am nuking frozen stock, to go with a bowl of chopped veggies for Mary Berry's Everyday Vegetable Soup. It's the simplest recipe imaginable, barely a recipe, and I make it even simpler by using whatever root veg, the aforementioned frozen stock, and the Instant Pot: I just wanted something light as a side to my leftover runzas (Midwestern beef and cabbage turnovers)