Spiced Parsnip Soup
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 tbsp olive oil
1 tbsp butter
1 onion, chopped
About a pound of parsnips, roughly chopped
2 cloves of garlic, peeled, but left whole
1 chile pepper
½ tsp turmeric
1 tbsp flour
26 oz vegetable stock
1 bay leaf
salt, pepper
To serve:
whole yoghurt
Cranberry sauce (optional)
Instructions:
In a large heavy-bottom pan, melt the oil and butter. Add the onion and sweat until it becomes translucent. Add the parsnip and garlic. Cook over low heat until the onion has coloured slightly and the parsnips are slightly browned. Do not stir too much, to encourage the slight caramelization of the parsnips, which is important for the overall taste. Sprinkle the flour over the vegetables and stir in the chile and the turmeric, than cook for about a minute before adding the stock and bay leaf. Bring to the boil and let simmer until the parsnips are soft, about 20 minutes.
Remove the bay leaf and puree the soup, either in a blender, food processor, or with an immersion blender. Check fo seasonings.
Serve with a swirl of yoghurt. And if you happen to have a little cranberry sauce left, you can put a dollop in each bowl, it is a wonderful contrast to this sweetness of parsnips.
From growntocook.com