Receta Parsnip Soup With Pepper Cream...
I've been auditioning soups for Thanksgiving and even though I have this great recipe for Parsnip and Parmesan Soup, which I usually serve in shot glasses to jump-start everyone's feasting gene, I have been wanting to try something different. Okay, so this is not all that different...it's still a soup made with parsnips but this comes with a bit of a bite, thanks to the dollop of pepper cream that adorns this spectacular-savory-satiny-smooth soup...4 adjectives and a noun...wow, I'm good! I think this version of Parsnip Soup is going to make it to the top of the T-Day Soup List this year - and I just might serve this in small bowls because only having a shot glass of it would just be torture.
The mister, who's only tastes buds resigned from lack of use years ago, proclaimed this soup to be "worse than pablum." Pablum is an old-fashioned word for baby food...the mister is an old-fashioned baby...and one day he'll have to eat pablum/baby food again but it will never taste as good as this soup! This soup is as far from pablum as you can get - it's rich and creamy yet light...the subtle sweetness of the parsnips combined with the gentle flavor of the leeks is reason enough to make this soup but when it's served with the pepper cream, it's elevated to a sophisticated soup for sophisticated people. Which explains why the mister didn't like it.
- Parsnip Soup with Pepper Cream - Adapted From Martha Stewart Living
- 6 medium parsnips, peeled and cut into 1/4-inch thick pieces
- 1/4 cup butter
- 2 (14 oz.) cans chicken stock
- 2 leeks, cut into 1/4-inch thick slices, white and light green parts only
- 4 russet potatoes, peeled and cut into small cubes
- 2 1/2 cups water
- 2 bay leaves
- 1 teaspoon salt
- 3 cups half-and-half
- Pepper Cream:
- 1/2 cup sour cream
- 1 tablespoon coarsely ground black pepper
Melt butter in a large stock pot over medium heat. Add leeks and a pinch of salt and cook, stirring occasionally, until leeks are tender, about 10 to 15 minutes. Stir in parsnips, potatoes, chicken stock, water, bay leaves and 1 teaspoon of salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low, simmering gently, partially covered with a lid, until parsnips are soft, about 20 minutes. Discard bay leaves.
Working in batches, puree vegetable mixture in a blender or use your handy-dandy immersion blender and puree soup until smooth. Return soup to the pot, if you used a blender, and stir in the half-and-half. Turn heat to low and keep soup warm, but do not allow to boil.
Make the pepper cream: Combine sour cream and pepper and stir well.
Ladle soup into 8 small bowls and top each with a dollop of pepper cream. If soup is too thick you can thin with additional stock or half-and-half.
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