This is Living Blog
-
Gail Henderson
Biography -
Tim Johnson
Biography -
Greg Lister
Biography -
Susan Quinlan
Biography -
Cara Walsh
Biography
-
Fall Recipe Series: Creamy Gingered Parsnip Soup
- Posted by: Kelly Jessup on October 15, 2012
-

Looking for a taste of Peterborough & the Kawarthas? Why not try this recipe for Creamy Gingered Parsnip Soup compliments of Irwin Inn located in Lakefield.
Drop by a local farmer’s market for the some of the ingredients to this recipe
INSTRUCTIONS
Heat oil over medium-high heat in a pot large enough to hold all the ingredients. Add parsnips, onion, garlic, ginger and potato, stir frequently until translucent, 7-8 minutes. Add butter and broth, reduce heat to a simmer and cook until all vegetables are soft, about 12 minutes. Using a hand blender, puree until smooth. Add 35% cream and continue to simmer for 5 minutes. Season with salt and pepper to taste. Soup may be garnished with chopped parsley, chives or fresh chopped thyme.Serves 8INGREDIENTS
- 2 tbsp olive oil
- 11⁄2 lbs peeled, coarse chopped local parsnips
- 1 large spanish onion
- 3 cloves local garlic, coarsely chopped
- 4 tbsp chopped fresh ginger
- 1 large local potato, coarsely chopped
- 4 tbsp butter
- 3 cup chicken broth
- 11⁄2 cup local 35% cream
- Salt and pepper to taste
-





