At this time of the year we start thinking about all the festivities we participated in over the holiday season (I like that beginning!) Anyway, I live north of Toronto, not even 905 nor 519 north, I’m a 705er. We have had snow every day since the new year started, not enough for a snow day but enough that you need to shovel to get out of the driveway. And that makes for an empty stomach and a cold nose.
The Managing Director here at The Compliments Culinary Centre had mentioned that she saw parsley root (I thought that she meant parsnip, but no it was parsley root) at the market. Having never cooked with it I ventured out to find some with one thing in mind, SOUP! I love soup this time of year and even having never using it before I had a good feeling that it would make a superb pureed soup. It looks much like a thinner version of parsnip or for those of you who are not familiar with parsnip, parsley root looks like a long thin white carrot and is always sold with the tops. The tops are not exactly like the parsley you are used to but it is close and you could even chop some to garnish this soup with a touch of green. This vegetable is popular in Europe and is gaining popularity here now that we are thinking more seasonally about out produce. Root vegetables rule the winter months.
Puree of Parsley Root Soup with Caramelized Sweet Onion and Ginger
Makes 6 cups
Prep time: 15 minutes
Total time: approx. 80 minutes
1 large sweet onion thinly sliced
1 bunch parsley root remove tops peel and thinly slice
1 large potato peeled and diced (keep in cold water until ready to use)
1 tbsp. puréed ginger
2 x 900ml Compliments Chicken Broth - 30% Less Sodium
1 tsp Compliments Pure Olive Oil
- Heat the oil in a large pot on medium. High heat, add the onions when the oil is hot, stir frequently so onions do not burn. When they start to brown, turn the heat to low and continue cooking while stirring occasionally (you can partially cover with a lid the condensation will help prevent burning, some like to add white wine or sherry at this point).
- When the onions are golden brown add the parsley root and sweat for about 2 minutes. Add the potatoes and sweat for about 2 min. Add ginger and the broth. Bring to a boil and simmer for about an hour or until the vegetables are soft.
- Remove from heat and using an emersion blender (stick blender) puree the soup until smooth. Return to heat and bring back to a boil before serving.
You can use a regular blender but only fill half way and cover the lid with a towel before blending. Hot liquids act like a mini volcano when blended so please be careful.
Enjoy with some of the chopped leaf or a nice slice of bread, here I topped it with shredded Monterey Jack cheese for a little kick. If you like cream soups give this one a try, it’s new it’s unique and it’s delicious!
Regards,
Chef Ian
