Sweet and earthy (as parsnips are), it has little hints of the first chives and chive flowers, sprigs of thyme, and the freshness of sliced leeks. It can be served hot or cold - I prefer the chilled version.
To make 3 servings:
1 cup sliced, washed leeks ( whites of leeks only)
1 T. unsalted butter or olive oil
1 1/4 cups peeled parsnips, cut into chunks
1 T. peeled fresh ginger, chopped
2 cups chicken or vegetable stock
3/4 t. thyme
Place in a saucepan and simmer until vegetables are soft ( about 12 minutes).
Take off heat and add :
1- 2 T. freshly snipped chives and flowers
Cover and let sit 10 minutes for flavors to blend.
Puree and add:
1/2 cup heavy cream
1/2 t. salt
If you are serving this chilled, add about 1/3 cup water as it thickens.
Garnish with thyme sprigs and fresh chives.
4 comments:
Your soup sounds lovely, Katrina! And the photos are gorgeous! I love the way you decorated the top of the soup. You have a real talent for presentation!
Thanks, Marianne! I always notice when a photo catches my eye re: presentation, so slowly learning the how-to. I'm still getting used to the very different Blogger, so my format has changed more than I hoped:)
I'm still using the old version of blogspot, and will for as long as I possibly can. Then I'll probably fall apart. Plus I'm limping along with an old version of Firefox which Gmail no longer supports, and some things don't work correctly. I need help, and a new computer!
Now, how did you manage to keep the old Blogspot, Marianne? Mine switched over automatically and I loathe it. I promise to hold your hand and we can commiserate with each other:) Best of luck to us!
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