Parsnips are in season in Europe! For a few euros you can get lots and lots of parsnip during winter months. Together with ginger and horseradish I made this delicious, hearty soup with a slight tingling sensation in your mouth while eating. It’s a perfect soup for lunch, or as a starter in a menu. This recipe requires horseradish, which is a pain to find fresh. Therefore I used 2 tablespoons from a pot, and it worked out just a great.
Serves 6 people
1 kg parsnips (that is about 4 thick ones), cleaned, peeled and roughly chopped
2 onions, cleaned and roughly chopped
fresh ginger, about 6 cm, finely chopped or grated
2 tablespoons horseradish (from a pot), if you can get it fresh then use 50 gram
1,5-2 liter vegetable stock
black fresh pepper
bread and butter for serving
optional: some sour cream for serving
Sauté the onion slowly over medium heat with some olive oil in a big soup pan. Add the ginger and the horseradish and stir in for some minutes. Then add the parsnip and stir, followed by the vegetable stock. Bring to boil, and let simmer/boil for about 15 minutes. Purée the soup with a mixer or blender until soft and smooth. If it’s too thick, add some more water. Bring again to a slight simmer and season with pepper and salt. Serve with bread and butter, and – if you like creamy – a small spoon of sour cream.