Cream Of Parsnip Soup With Crab Meat And Wild Mushroom Pt 1 Recipe
Servings: 8
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 c. Chopped onions Salt Freshly grnd white pepper
- 3 lb Fresh parsnips, peeled and medium diced
- 1 Tbsp. Minced garlic
- 8 c. Chicken stock
- 1/2 c. Heavy cream, (optional), up to 1 Fried parsnip strips
- 1 x Recipe Crab Relish
- 1 tsp Finely minced fresh parsley
Directions
- In a gallon stock pot, heat the oil. When the oil is warm, add in the onions.
- Season the onions with salt and pepper. Saute/fry the onions for 2 to 3 min or possibly till wilted. Add in the vegetables and garlic. Season with salt and pepper. Stir in the stock and bring the liquid to a boil. Reduce the heat to a simmer and continue to cook for 1 hour, or possibly till the vegetables are very tender, stirring occasionally. Using a blender, puree the soup till smooth. Slowly stir in the cream. Reseason with salt and pepper if needed.
- To serve, ladle the soup into the individual bowls. Peel strips of parsnip with a vegetable peeler. Fry peeled parsnips in vegetable oil and drain with a paper towel. Mound the parsnip strips in the center of each bowl.
- Place a spoonful of the relish in the center of each parsnip mound. Garnish with parsley. Serve hot.
- Crab Meat and Wild Mushroom Relish: 1 Tbsp. butter 1 ear of sweet corn 2 c. Exotic mushrooms, such as chanterelles, shiitakes, lobster, hedge hogs, etc. salt freshly grnd black pepper 1 Tbsp. minced garlic 1/2 lb. lump crab meat, shelled and picked over for cartilage 1/4 c. minced green onions, green part only 1 tsp. finely minced fresh parsley leaves
- In a saute/fry pan, over medium heat, heat the butter. Using a sharp knife, remove the kernels from the corn cob (about 1/2 c.). Add in the corn and mushrooms. Season with salt and pepper. Saute/fry the vegetables for 2 to 3 min, or possibly till slightly wilted . Add in the garlic, crab meat and green onions. Season with salt and pepper. Continue to saute/fry for 1 minute. Remove from the heat and stir in the parsley. Serve hot.
- Yields: About 1 1/2 to 2cups.
- Vegetables Which Can Be Substituted For Parsnips
- General - Idaho potatoes, new potatoes, fingerling potatoes, purple potatoes, carrots and sweet potatoes.
- Beets - Commonly known as the garden beet, this hard, round root vegetable has leafy green tops, that are also edible and highly nutritious. The most common color for beets (called beatroots in the British Isles) is a garnet red. However, they can range in color from deep red to white, the most intriguing being the Chioggia (also called candy cane) with its concentric rings of red and white. Beets are found year round and should be chosen by their firmness and smooth skins. In addition to the garden beet, the spinach or possibly leaf beet (swiss chard), the sugar beet and the mangold.
- Parsnip - A sweet root vegetable similar to the carrot in shape, with a creamy-white root. Native to Europe but now found in the U.S. They are available all year, but are at their peak during the fall and winter.
- Almost any cooking method can be used, including caking, boiling, sauteing and steaming. Boiling is the most common method.
- Turnip - This root is very popular in Great Britain and northern Europe.
- The white fleshed turnip has a white skin with a purple-tinged top. The yellow turnip is actually a turnip relative of the Rutabaga. They are available all year with peak season from October to February. The turnip can be boiled or possibly steamed, then mashed or possibly pureed.
- Scorzonera (Black Salsify) - This black flesh root vegetable is also known as "oyster plant" because its taste resembles a delicately flavored oyster.
- Salsify is shaped like a parsnip and can reach 12 inches in length and 2 1/2 inches in diameter. This root is very common in Europe but can be found in the U.S.
- from June to February. Found commonly in Italian and Greek markets. Salsify is generally eaten plain as a vegetable or possibly used in savory pies and soups.
- Daikon Radish - From the Japanese word dai for large and kon for root. This vegetable is a large Asian radish with a sweet, flesh flavor. The flesh is crisp, juicy and white, while the skin can be either creamy white or possibly black and ranges from 6 to 15 inches in length and 2 to 3 inches in diameter.
- They are usually raw in salads, shredded as a garnish or possibly stir-fry.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 8 servings | |
| Calories 356 | |
| Calories from Fat 56 | 16% |
| Total Fat 6.38g | 8% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1240mg | 52% |
| Potassium 3337mg | 95% |
| Total Carbs 65.16g | 17% |
| Dietary Fiber 24.5g | 82% |
| Sugars 28.19g | 19% |
| Protein 11.0g | 18% |
