Damnably Easy Parsnip & Pear Soup w/Garlicky Garlic Bread
My father gave me this recipe, gleaned from "somewhere or other". My husband, who strenuously objects to parsnip in any form, tried the soup and... loved it.
Ingredients
36 fl.oz/4&1/2 cups vegetable stock I used boiling water with a stock cube
3-4 parsnips, chopped
2-3 sliced and cored pears
1 coarsely chopped onion
2 bay leaves
8 fl.oz/1 cup milk I used soymilk
Salt & pepper to taste
Method
* Place all ingredients in pressure cooker and bring to high pressure
* Maintain at high pressure for 10 minutes, then allow to release
OR
* Place all ingredients in heavy-bottomed stockpot and bring to the boil
* Simmer until parsnip very soft (approximately 20-30 minutes)
* Puree, check seasoning, and serve.
The outcome ought to be a smooth, spiced savoury soup with a sweet undertone. It's very warming, especially when served with Garlicky Garlic Bread
Ingredients
1 stick of French bread
3 bulbs of garlic
Olive oil
Method
* Remove outer layer of garlic skin, and slather entire bulbs with olive oil
* Place oiled bulbs in garlic roaster or wrap in foil packets
* In a hot oven (350-400F/175-200C), roast garlic for 40 mins; keep oven on when garlic's removed
* Skin garlic, puree it with olive oil
* Slice French bread horizontally, and spread puree in the middle
* Place French bread in foil packet and bake 35-45 minutes
Yes, it's a lot of garlic, but because it's roasted it has a full, mellow flavour. Besides, we're garlic-lovers. Another variation would be to use less garlic and roast a small onion along with the garlic to create a milder "butter"
Ingredients
36 fl.oz/4&1/2 cups vegetable stock I used boiling water with a stock cube
3-4 parsnips, chopped
2-3 sliced and cored pears
1 coarsely chopped onion
2 bay leaves
8 fl.oz/1 cup milk I used soymilk
Salt & pepper to taste
Method
* Place all ingredients in pressure cooker and bring to high pressure
* Maintain at high pressure for 10 minutes, then allow to release
OR
* Place all ingredients in heavy-bottomed stockpot and bring to the boil
* Simmer until parsnip very soft (approximately 20-30 minutes)
* Puree, check seasoning, and serve.
The outcome ought to be a smooth, spiced savoury soup with a sweet undertone. It's very warming, especially when served with Garlicky Garlic Bread
Ingredients
1 stick of French bread
3 bulbs of garlic
Olive oil
Method
* Remove outer layer of garlic skin, and slather entire bulbs with olive oil
* Place oiled bulbs in garlic roaster or wrap in foil packets
* In a hot oven (350-400F/175-200C), roast garlic for 40 mins; keep oven on when garlic's removed
* Skin garlic, puree it with olive oil
* Slice French bread horizontally, and spread puree in the middle
* Place French bread in foil packet and bake 35-45 minutes
Yes, it's a lot of garlic, but because it's roasted it has a full, mellow flavour. Besides, we're garlic-lovers. Another variation would be to use less garlic and roast a small onion along with the garlic to create a milder "butter"