Creamy Parsnip and Rosemary Soup | Rebel Recipes (2024)

FAQs

Should you peel parsnips for soup? ›

A lot of the parsnip flavor is close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! If you do choose to peel them, try to peel them thinly.

Traditional chicken noodle soup recipes usually use at least a hint of rosemary, usually mixed with thyme. But my version is all rosemary, all the way. It's fragrant and woodsy flavor gives an unexpected (yet subtle) kick to traditional chicken noodle soup.

To prepare: Very small parsnips don't need peeling, just wash them and top and tail. Medium to large parsnips should be peeled and chopped into even-sized chunks, halves or quarters. To cook: Cook in boiling salted water for 15-20 minutes until tender.

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

When it comes to soups, season with salt and pepper early and check the seasoning often. Herbs are always a must in soup — I add fresh rosemary at the beginning in this one which help to add a herby backbone to the broth. Later I add the thyme which is the the perfect partner to rosemary when it comes to flavour.

Most recipes call for rosemary leaves, which can be easily removed from the stem. You can also add the whole sprig to season soups, stews and meat dishes, and then simply remove it before serving.

The longer you cook rosemary, the stronger its flavor will be.

When should you not eat a parsnip? ›

Store in the refrigerator in an unsealed bag for 3+ weeks. If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

To cut up parsnips, start by peeling away the tough skin and discarding the top and bottom ends. Then feel free to slice them into matchsticks with julienne cuts, cut them into disks on the bias, or core them and divide the more tender parts into small chunks. Bon appétit!

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Parsnips contain a group of natural toxins called furocoumarins which can cause stomach aches if consumed in large quantities. These toxins are concentrated on the surface of the parsnip so peeling them will help reduce the toxin levels. Potatoes: Wash well, you may need to use a brush if they are particularly dirty.

Trim, peel and chop your parsnips into evenly sized chunks, removing any fibrous core. Cook the parsnips in a pan of salted boiling water for 10-12 minutes, or until tender. Drain, then return to the pan and add some butter, cream, milk and your choice of flavourings before mashing (a grating of nutmeg works well).