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Carrot & parsnip soup

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As Joanna was the friend who got me into soup, it seemed only appropriate to bring some over for her last proper meal in her flat before she moved to Bonn. In my ongoing quest to experiment with new root vegetables, I settled on carrot and parsnip soup, mixing up a vibrant batch to take over in my basket. We ate, mostly silent, I feeling morose to be losing another friend from this constantly revolving city, and then I packed up her kitchen while David covered the bookshelves in bubblewrap and Joanna sorted sheets into boxes.

Carrot & parsnip soup
(based on Epicurious' Potato, Carrot & Parsnip Soup)

  • 1/4 C butter
  • 2 large onions, peeled and chopped
  • 4 large carrots, peeled and chopped
  • 3 parsnips, peeled and chopped
  • 1 liter chicken broth
  • 6 new potatoes, scrubbed and quartered
  • 1 C chopped fresh parsley
  • 1/2 tsp dried thyme
  • 1/4 C dry sherry
  • 2/3 C milk
  • 2/3 C whipping cream

Melt the butter with a few drops of oil in a heavy soup pan and cook the onions until translucent, about 20 minutes. Add the carrots and parsnips, cook for ten minutes, then add the broth, potatoes, parsley and thyme. Cover and cook for 20 minutes, then add the sherry and cook for ten more. Stir in milk and whipping cream, bring to a simmer and serve with crusty bread.

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