Monday, February 4, 2013

Creamy Roasted Parsnip Soup

We roasted the Parsnips the other day, thinking that we would eat them like that...but they  were SO strong- not as sweet and nutty as we hoped, that it was impossible to eat them plain like that.

That meant that the only thing to do would be to save them (in the fridge), until we had time to make tonight's dinner- Parsnip soup (here).

Topped with a pat of Kerry Gold Irish butter!

Things that we did differently were:

1. pre-roasted Parsnips
2. no Carrots
3. only half of the Cardamom, Allspice & Nutmeg and we added curry powder
4. whole milk, no cream 
5. added some more broth because it was soooo thick

It was very rich, heavy and not meant for a main course...we decided when we use the leftovers (we are putting in the freezer) we'll garnish with cheese and maybe bacon and serve over rice.  

Should we ever make this again we would:

1. cut the Cardamom, Allspice & Nutmeg again
2. cut the Ginger
3. use some carrots
4. add more garlic  :-)