Easy, economical Lemon Parsnip Soup

lemon parsnip soup

The idea for this soup is borrowed from the repertoire of my husband, chef Martin Kouprie, who first made a similar version of this soup at his Toronto restaurant Pangaea.I love it since it is thick and satisfying but cream-free and low-calorie (In other words, it’s just perfect for someone like me who’s returned home from eating, drinking and gambling away her meagre fortune in Las Vegas! — more on that topic another time).

Lemon Parsnip Soup makes an excellent change from the ordinary and is interesting enough to serve to guests. Try a bowl with a rustic bread stick and a chickory-based salad for a homey, healthful, comforting dinner.

Lemon Parsnip Soup*

1 tbsp (15 mL) butter or vegetable oil
1 onion, peeled and chopped
2 tbsp (30 mL) chopped fresh thyme leaves
1 tsp (5 mL) finely grated lemon peel
1/2 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
6 cups (1.5L) peeled, chopped parsnips
10 cups (2.5 L) chicken or vegetable broth
1 tbsp (5 mL) lemon juice
Thyme sprigs
Lemon slices

Heat butter in a large saucepan set over medium heat. Add the onion, thyme, lemon peel, salt and pepper. Cook, stirring often for 5 minutes. Add the parsnips, cover and reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until parsnips were becoming tender. Stir in broth and bring to a boil. Cook, stirring, for 20 to 25 minutes or until parsnips are very soft.

Transfer parsnip mixture to a blender or food processor in batches. Puree until smooth. Stir in lemon juice and bring to a boil. Taste and adjust seasoning if necessary. Serve in soup cups garnished with thyme and lemon. Makes 8 servings.

*Recipe from Dana’s Top Ten Table: 200 Fresh Takes on Family-Favourite Meals. Published by HarperCollins Publishers Ltd. Copyright (c) 2007 by Dana McCauley. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.

7 Responses to Easy, economical Lemon Parsnip Soup

  1. Ruth says:

    That’s a perfectly heavenly soup…especially for all the crazy weather we’ve been having.

  2. dana mccauley says:

    Thanks Ruth! I hope you’ll try the recipe and let me know how you like it.

  3. Buy Caviar says:

    Hi,
    Its really fantastic to read this kind of the post .This is really a good creation . This is really awesome .I like the imagination of yours

    … Thanks.

  4. Pharmazie und Gesundheit…

    […]Easy, economical Lemon Parsnip Soup « Dana McCauley’s food blog[…]…

  5. The actual actually increasing jackpot prizes, today averaging
    in the vast amounts, and its particular side enlargement in to mainstream marketing such as the
    televised World Combination of miami club casino on ESPN, Movie star miami club casino in Bravo plus
    the European miami club casino Tour about Eurosport, simply confirm the capability
    regarding gambling for you to consistently reinvent alone to fascinate
    Creation Times. miami club casino, normally, is a greeting card activity associated with ability as well as luck through which people receive the very best hand of playing cards to help gain.

  6. I could truthfully not necessarily feel the idea,
    even so attempted to keep constructive for my child welfare.

    He or she called in which part of Monaco, which the BigorBust Casinos
    has been designed, Monte Carlo, immediately after his or her identify.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: