Wednesday, July 7, 2010
Days like these... Parsnip and almond soup.
There is nothing I love better than wandering aimlessly on misty days. I particularly love it when these days end up at the markets, filled with beautiful colours and aromas. This soup is so creamy and tasty. I picked up a bag of parsnips from the market for $1, and used some left over blanched almonds in the cupboard to make this. So simple.
3 cups chopped parsnip.
1/2 cup blanched almonds.
1 clove garlic, crushed.
1 onion, diced. 1 bay leaf.
Enough stock to cover the ingredients.
Salt and Pepper, to taste.
Fry the onion and garlic in about a tablespoon of oil until they are semi-translucent. Place all ingredients in a saucepan and bring to the boil on the stove. Reduce to a simmer for about half an hour or until the parsnip is soft. Once the parsnip is soft, remove the bay leaf and blend the soup until it's thick and creamy. I toasted some bread and tore it into pieces and placed that in the bottom of the bowl first. Then I poured the soup on top and sprinkled some "Almasan" over the top. So lush! I got the recipe for Almasan from Veganomicon. It's half a cup of slithered almonds, 1 T of toasted sesame seeds, 1/5 a teaspoon of lemon rind and a pinch of salt. Blend in a food processor until it looks like parmesan cheese. You can also use this on top of pastas or anything that needs something a little extra.