Guest Blogging Fridays: SMB’s Carrot and Parsnip Soup
Ten years ago, AAM’s sister flew into town to visit her family. Living in Boston, she had developed into quite the enigma to me. Being his older sister, he respected and admired her, plus they never fought. For anyone who visited the Salmon household while we were growing up, they would know this would stun me. Not fight with your sibling? But how would you entertain yourself? Our favorite past time was locking my younger sister in the pantry, tying her to trees, making her watch horror films….Ok, I better stop before we look truly evil.
When SMB came to town, I knew this was an important meeting, so I became really nervous. We went out for coffee, and despite our different personalities and interests, I found that we had lots of commonalities such as a love for Jane Austen books/ films, coffee, food, and, like, well, talking. So, over the past ten years, whenever we visit each other, we make sure we have time for a really long cup of coffee and a chat. AAM likes it because he gets to have a quiet escape during that time.
The other night, SMB called to talk about my nephew/godson’s antics, and share a recipe that her family often cooks. In reality, the recipe is my mother-in-law’s, but SMB was cooking it for a soup dinner she was having with friends. So, enjoy this soup over a good conversation!
Here is SMB’s hints about the recipe:
Really delicious. I roasted the veggies one night and made the soup the next night. Flavors had time to meld – yum! It freezes well, so what was left from the double batch is waiting for a fast dinner night.
SMB’s Carrot and Parsnip Soup
- 1 ½ lb carrots
- 1 lb parsnips
- 1 large onion
- 3” fresh ginger
- 6T unsalted butter
- 3T packed dark brown sugar
- at least 8C rich veggie broth
- pinch cayenne pepper
- garnish: ¼ C crème fraiche, snipped fresh chives
Preheat oven to 350F
Peel carrots and slice in half lengthwise; peel parsnips and quarter lengthwise; slice onion; peel
& chop ginger.
Combine carrots, parsnips, onion, & ginger in a shallow roaster; dot with butter and sugar; pour in 2C broth. Cover & bake until very tender (about 2 hrs).
Transfer vegetables and broth to large pot, add 6C broth, salt & cayenne, bring to the boil &
simmer partly covered for 10m.
Cool until mixture can be pureed in batches, add more broth “if necessary.” Return to the pot,
Serve hot with garnish.