Tuesday, February 7, 2012

Carrot and Parsnip Soup with Parsnip Chips and Apple/Cheddar Quick Bread

After eating away from home so much lately, I was craving some veggies and comfort food, so what better than a nice bowl of soup and some cheesy bread alongside? Maddie ain't a big fan of parsnips but I figured the carrots would hide their existence... and who could resist the crispy parsnip chips on top? Apparently she could. At first she asked if this was my "burnt carrot" soup (aka roasted carrots that I guess she thinks get overly browned in the oven) and then she was highly suspicious that another ingredient was being kept from her. But she was the only non-believer. Austin and I were busy popping back the parsnip chips so quickly before dinner, I wish I'd made double the amount. Total yum. And the quick bread was quick, easy and delish. When I saw that it had no spices, I was concerned that it might be really bland but instead it allowed the tang of both the apples and the cheese to shine through... in fact, it would have complicated things to add another flavour. And kids have already asked to take for lunch tomorrow... a hit for sure.



2 tbsp olive oil, divided

2 1/2 cups chopped yellow onions

3 cups coarsely chopped parsnips (about 1 lb)

2 1/2 cups coarsely chopped carrots (about 1 lb)

3 cups water

2 (14-oz) cans fat-free, low-sodium vegetable or chicken broth

1 cup thinly sliced parsnip

1 tbsp chopped fresh chives


Heat 1 tsp oil in a large pot over medium heat. Add the onion and cook until tender (about 10 mins). Add the parsnip, carrot, watter and broth; bring to a boil. Reduce heat and simmer for 50 mins or until veggies are tender. Remove from heat and let stand for 5 mins. Use a handheld blender to process until smooth. Stir in salt and pepper.


Heat remaining oil in a large skillet over medium-high heat. Add the parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle chips and chives over soup.




1 3/4 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup milk plus 2 tbsp

1/3 cup canola oil

1 egg

2 tbsp brown sugar

1 cup finely diced apples

1 cup strong cheddar cheese, grated


3 tbsp cheddar cheese, grated


Preheat oven to 400 degrees. Prep your loaf pan by lightly greasing it with butter and then use a mixture of cornmeal and flour to dust the insides. About a spoonful of each will do.


In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, mix together the milk, oil, egg and brown sugar until well blended. Pour in the diced apples and stir in the flour mixture. Add in the cheese in 3 handfuls--stirring between each. Dump the batter into the loaf pan and bake for 45-50 mins. Sprinkle the remaining cheese on top and cook for 10 mins longer until the cheese melts and the bread is cooked all the way through--use a wooden skewer in the middle to test doneness.


1 comments:

Isabelle said...

Carrots and parsnip is one of my favourite combos - I often roast them together with a bit of grated ginger and olive oil. So easy, and so good! Love the sound of the parsnip chips as a topping, too.

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