Parsnips soup prob

Bit of curry powder works well. It goes down well in our house.

I have eaten them Stansgran but I had no idea what they were at the time. The best the restaurant could tell me was 'comme des artichaux' It took me ages to track down their name. And I do like to be able to name things, whether it is food, flowers or fish.

They' ve missed out crosne. I met a very strange American food writer in Burma. She was the only person I know who had eaten crosne. But I'm sure Gransnetters have.

Thanks for the link thatbags, it looks delish. And I didn't know about that bit of the GN site!
Apparently parsnip comes under the heading of 'forgotten vegetables' in France. See here

a dollop of natural yoghurt just before serving improves most soups IMO. Slight creamy acidity.

I've made the soup. It has carrots and beetroot in as well as parsnips and, thanks to You Lot, it turned out lovely.

I've posted the recipe here.

Hee hee, Mamie I didn't know that. I like the idea of the green and hairy gooseberry pimp.

Mind you, "maquereau" also means pimp. Just sayin'.

I brown a good sized onion, before adding the parsnip with cumin and coriander, stock (in my case, veg stock powder) and a bay leaf or two. I think a hotter spice, like chilli, conflicts with the flavour of parsnip.

I use cooking apple and although I love it, DH is not so keen. Actually I used fallen apples off the tree in the garden and it was fine.

I'm not keen on chili but ground coriander seed is one of my favourite spices (I add it to flapjack) and I use ground cumin seed in a lot of things. Apple... now there's an idea. It will have the acidity, especially if I use cooking apples.

I checked and we have white and red wine vinegar (well past their use by dates but, heck, it's vinegar for goodness' sake) but no cider vinegar.

A tiny bit of garam Marsala works with parsnips.

Love the sound of your spicy one, FlicketyB.
'Cattle food' indeed! I am happy to keep our parsnips on this side of the Channel, so long as I don't have to eat andouillettes when I am in France. Stansgran, we had a hit with Pimms this year though.

I just thought - I have had (but not made) parsnip and apple soup, and it was lovely.

I make spicy parsnip soup with cumin, ground coriander and dash of chilli

Fresh lemon juice cuts through a sweet-ish soup if you've no gooseberries to hand. Gives it a tang. Good grind of black pepper also helps.

Brilliant idea to have gooseberry sauce with mackerel! Why didn't I think of that? I already knew that 'gooseberryish' Sauvignon Blanc is great with oily fish.

I'm enjoying all these new ideas

Gooseberries in stews?

A glug of dry sherry works for me.

I usually stick some in the soup as well.

It's because gooseberries are the perfect sauce with mackerel. My FrenchSIL believes parsnips are cattle food only in France. We do enjoy broadening the French palate. We've won on mint sauce with lamb and Xmas puds and Stilton. I'm pushing thick cut Oxford marmalade at the moment and I'll get them to use a tea pot before I die if it kills me in the attempt.

A bit of jalapeno - gives it bite. Also sprinkle with a good strong cheese.

I do use them in stews too. There's one in the oven right now (a stew, not a parsnip). We also have them roasted, alongside carrots and beetroot.

But they are cheap at the mo and there will be some left when we've done all that so I was thinking soup. I suppose I could make a different kind of soup with just some parsnip.

However, I do want to try the ideas people have suggested.

I may micro-zap and freeze some too.

Not surprised about the gooseberries, Aka, the French for them translates as mackerel currants - yuck. Fishy berries. I would pretend I had never heard of them too. thatbags tell us what you used in the end.

Stansgran worth a try.

When I had French students staying, they'd never seen or heard of gooseberries either Icy