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Monday, June 23, 2014

Parsnip, almond and garlic soup

We got these parsnips in our CSA weeks ago, then started getting loads of greens that required immediate preparation. So the parsnips lurked accusingly in the refrigerator, while temperatures rose and I felt less and less like turning on the oven to make the soup I had earmarked them for, and we ran out of almonds and then out of garlic and I felt guiltier and guiltier about neglecting my little beige roots.

Yesterday S went to watch USA vs Portugal, and I decided to stay home and get on with some stuff, including granola (while the oven was on...) and soup.

300 g parsnip (approx 6 small ones)
1 garlic bulb (10 cloves)
1 onion
~1 tbsp olive oil
125 g / 1 cup almonds, blanched
4 cups hot water, or more to taste
1 tbsp cider vinegar
~1 tsp dried thyme
salt and pepper

Heat oven to 400F / 200C. Peel parsnip, garlic and onion. Cut into smallish chunks. Put in a roasting tin and toss with olive oil. Bake for 15-20 min, until tender and lightly browned. When the vegetables are done, remove from the oven and place in a blender. Add almonds, hot water, vinegar, thyme, salt and pepper and blend until smooth. Taste and adjust seasoning and acidity.


I haven't decided yet what temperature I like best for this - it could be warm or cold, like a white gazpacho (mmm white gazpacho). Note: may be a good idea to soak the almonds overnight if your blender is not awesome - this wasn't all that smooth (although totally acceptable).
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