It is so good, that root vegetables can be stored for such a long time! In the darkest corner of my fridge I found a bunch of parsnip roots, that I have been already looking for since a while (I was convinced, that they are on top of the potato basket). Anyway, I watched a pretty old cooking show of Jamie Oliver and that made me want to check out his books on my shelf. I found a ginger flavoured parsnip soup that made a perfect lunch today. I served it among some gorgonzola and fried San Daniele ham, but without coriander, as I had no. I must say my favourite ham was Parma ham, I like it a lot more than Pata Negra, though once in a while it is nice to enjoy that wonderful Spanish speciality with its characteristic flavour. But, ever since I had the first slice of San Daniele, well I can't get enough. However, it might be wrong from me to compare these wonderful products, because each of them is in a class of its own!
400 g parsnip
1 celery stalk
1 piece of ginger (about 2 cm)
1 garlic clove
500 ml chicken or vegetable stock
Peel and chop the vegetables. Heat olive oil, add veggies and cook for 10 minutes in a half covered pot. Add stock and cook for another 10 minutes. Put it in a blender und pulse until it is smooth. Serve with coriander leaves, fried bacon or ham and any kind of cheese you desire.
At the moment, I'm eating lots of parsnips (recipe on Friday)... That soup is great!
Post a Comment