In the spirit of spring and fresh crops of rhubarb popping up everywhere I am sharing a favorite spring recipe of mine for Parsnip, Rhubarb & Ginger Soup!
This recipe is taken from New Covent Garden Soup Company's Soup & Beyond Cookbook
We picked this book up on a trip to London about 10 years ago and it remains one of my favorite cookbooks! This recipe was the creation of a retired tropical agriculturalist from England - Robert Austin. It was the winner in the 1998 "Create a Soup Contest" in the Daily Telegraph. One of the judges declared "Rhubarb and ginger is a classic combination in cooking, but blending this with parsnips to make a savoury soup is ingenious. The rhubarb really cuts through the sweetness of the parsnips and the result is both unusual and delicious!"
Serves 4 Prep Time ~ about 30 minutes
2oz butter
1 lb parsnips - peeled & roughly chopped
8oz rhubarb - washed and sliced
1 medium onion - finely sliced
2tsp fresh grated ginger
1T flour
1.5 pints chicken stock
2t. brown sugar
salt & pepper to taste
Melt butter & cook the parsnips, rhubarb, onion & ginger for 5 minutes in covered saucepan without coloring,
Add flour - stir well
Add stock & sugar - taste for seasoning - bring to boil stirring constantly
lower heat & simmer about 15min until vegetables are tender
cool a bit then puree in a blender until very smooth
adjust seasoning, reheat & garnish with chopped parsley
Smacznego!
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