'Idiots guide' recipe for potato and/or parsnip soup?

I've got loads of these veggies kicking around and I don't want them to go to waste





Ideas anyone?'Idiots guide' recipe for potato and/or parsnip soup?
Throw the lot in to a pan with some onions some greenery and lots of chicken stock, cook, whizz - swirl of cream to impress. Lovely grub, altho I prefer mental lentil.'Idiots guide' recipe for potato and/or parsnip soup?
chop and boil potatoes and parsnips together until soft.





Dice some 2 onions in some light olive oil and fry until golden brown and add the boiled veg into the mixture after 5 minutes add which ever herbs you like at this point too.


Let everything come to a boil and then cool down a little before you blitz the whole thing to a more soupy consitency.





Add seasoning and if you like a knob of butter and her presto- delicious soup!
Easy Potato Soup





3 medium to large potatoes


1 medium onion


1/2 tsp pepper (or to taste)


1/2 tsp salt or garlic salt (or to taste)


1/4 cup milk


2 tsp butter or margarine





Wash the potatoes and cut them in fairly large bite size chunks. You don't have to peel them





Peel the onion and cut in wedges until they are small pieces.





Cover the potatoes and onions with water in a pot, add the pepper and salt (you may insist on scrimping on the salt but make sure it has enough pepper.)





Cook until the potatoes are done.





Turn off the heat and add the milk and butter. Then mash the potatoes just a little to make it thick.





AND HERE IS ANOTHER ONE





4 med. potatoes, peeled %26amp; cut into bite size pieces


1 or 2 carrots, cut into sm. pieces


1 small onion


1 can evaporated milk (can use evaporated skim milk)


1 cup Cheddar cheese, grated





Combine potatoes, carrots and onion in kettle. Cover with water. Boil until done. Add evaporated milk and cheese (do not drain) and heat until cheese is melted. Serve with other entree or alone with rolls or crackers.





Please remember to cut out the ';eyes'; of the potatoes.
Baked Potato Soup





12 slices bacon


2/3 cup margarine


2/3 cup all-purpose flour


7 cups milk


4 large baked potatoes, peeled and cubed


4 green onions, chopped


1 1/4 cups shredded cheddar cheese


1 cup sour cream


1 teaspoon salt


1 teaspoon ground black pepper





Place bacon in a large, deep skillet.


Cook over medium heat until browned.


Drain, crumble, and set aside.


In a stock pot or Dutch oven, melt the margarine over medium heat.


Whisk in flour until smooth.


Gradually stir in milk, whisking constantly until thickened.


Stir in potatoes and onions.


Bring to a boil, stirring frequently.


Reduce heat, and simmer 10 minutes.


Mix in bacon, cheese, sour cream, salt, and pepper.


Continue cooking, stirring frequently, until cheese is melted.





Cream of Parsnip Soup





2 lbs parsnips


2 tablespoons butter


1 cup chopped onions


8 cups vegetable stock


1/8 teaspoon allspice


8 slices bacon





Fry bacon until crisp.


Crumble and set aside.


Heat oven to 400F.


Put parsnips on a cookie sheet in a single layer.


Roast until brown, turning occasionally, 25-30 minutes.


Melt butter on medium heat.


Saute onion until it begins to brown, about 5 minutes.


Add parsnips.


Saute 5 minutes.


Add stock.


Bring to a boil.


Boil until parsnips are tender, about 5 minutes.


Let mixture cool a bit.


Put in blender in batches and puree until smooth.


Pour back into pot.


Stir in the allspice, and salt and pepper, if desired.


Top with the bacon.
http://www.idahopotato.com/recipe.php


Cooking with potatoes


The potato, a staple food in most parts of the world, is one of our most versatile vegetables. Plain boiled, mashed, baked, fried, chipped, or stewed, there are hundreds of ways to cook them and combine them with other ingredients.


For best results, choose potatoes by how you'll be using them. The russet, or Idaho, is best for frying or baking, while the similar long white can be boiled, baked or fried. Round red and round white have less starch and more moisture, making them best for boiling. They can also be roasted or fried. New potatoes are firm and waxy; they're excellent boiled or roasted, and hold their shape well in salads.





The chart below gives general potato types and best uses. Use the index to the right to jump to the featured potato recipes, potato cooking and preparation tips, or related recipe pages.





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Baked Potato Recipe


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Choosing Potatoes





Baked Russets, long whites


Boiled New potatoes, round red, white, and long whites


Fried Russets, long whites


Roasted New potatoes, russets, long whites


Mashed Russets, baking potatoes





Q: I love sweet potatoes, but as my taste buds have changed, I find I don't like all those super-sweet preparations like sweet potato souffle with marshmallows and brown sugar on top. Can you recommend a good savory way to use sweet potatoes?





Tanya: I never liked that rendition, with marshmallows, and I didn't grow up eating that version. My mother simply sliced them and baked them. But one way that I have since learned to enjoy them, two ways, actually, au gratin, which is making layers of the slices of potatoes, and adding ginger, and salt and pepper, and you have to add some cream, and you bake it, and it becomes a really nice side dish. Or, the cream can be optional. I've done it with pineapple juice and crushed pineapple, and that makes them sort of melt together as well. But I like sweet potatoes with ginger; I like the bite and the sweet together. I make a sweet potato puree soup, and again, you can add dairy, but if you don't want to, you don't have to, but I like to add a little cream to bring it together, but you can do it without, since you have enough going on with the ginger, and you would saute onions and garlic and puree it with the potatoes. That will add a lot of flavor.





Cheryl: One of the ways I love to have sweet potatoes is sweet potato fries; and I do several different spice mixes. So you can do a spicy spice mix, and sprinkle them as they come out of the fryer. I also love to just roast them, in wedges, with salt, pepper, garlic, whole garlic cloves, and lots of thyme. And for just a simple bake or simple fry, I actually use sweet potatoes because of their inherent sweetness to work against things that are very spicy




















PARSNIP SOUP


Can be prepared in 45 minutes or less.


1/2 cup finely chopped onion


1 garlic clove, minced


1 teaspoon minced peeled gingerroot


1/2 cup thinly sliced carrot


1/2 cup thinly sliced celery


1/8 teaspoon dried thyme, crumbled


2 tablespoons unsalted butter


3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices (about 2 cups)


2 cups chicken broth


freshly grated nutmeg to taste











In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Pur茅e the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.





Makes about 3 cups, serving 2.


Gourmet


February 1990














This is your personal place to write notes about the recipes, such as substitutions or modifications. Only you will be able to print, view, and edit your notes. Add a note %26gt;








rate this recipe





80% would make


this recipe again


ELZ from Hamilton, Ontario, Canada on 01/26/05





Made it last night for dinner - very tasty! I don't have a blender, so I took a potato masher to the veggies. I can hardly wait to get to the leftovers tonight, especially if the flavours meld the way I think they will.


print review with recipe


A Cook from Maryland on 01/19/05





This is an easy soup that starts a roast chicken dinner or turkey very nicely. Use an immersion blender to do the puree. Doubles easily and freezes well.


print review with recipe


A Cook from Vienna, Austria on 12/17/03





My husband and I truly enjoyed this recipe. It was easy and I will make this again soon.
Cheddar-Potato Soup





2 teaspoons olive oil


1 cup diced onion


1 cup diced celery


6 cups reduced-sodium chicken or vegetable broth


2 cups mashed potatoes


8 ounces shredded Cheddar


1/2 teaspoon salt


1/4 teaspoon ground white pepper


1 teaspoon dry mustard


Hot sauce, optional








Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.


Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.








Cream of Parsnip Soup with Potato Crisps and Bacon





3 tablespoons butter


2 cups chopped onions


1 cup chopped celery


Salt


Freshly ground black pepper


1 bay leaf


1 teaspoon chopped garlic


10 cups chicken stock


3 pounds parsnips, peeled and diced


1/4 to 1/2 cup heavy cream


6 ounces raw bacon, chopped


1/2 pound new potatoes, thinly sliced and soaking in cold water


1 tablespoon chopped chives





Preheat the oven to 400 degrees F.


Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are soft, about 4 minutes. Add the bay leaf and garlic.





Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour. Remove soup from heat and allow to cool a little. Discard bay leaf.





Using a hand-held blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.





In a small saute pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Fry the potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt.





To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives.
Hi!


For any kind of soup, you need just a stock cube and a litre of water, then chop 500g vegetables into even size pieces- as fine or chunky as you want-and simmer for about half an hour. You will also need plenty of seasoning and I would add an onion or some leeks. You can also puree the soup in a blender to make it thick %26amp; creamy. Veg like parsnip taste lovely with spice such as cumin, chilli %26amp; nutmeg. Good luck and good health! :)