Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

BROCCOLI AND PARSNIP SOUP




Source of Recipe


Epicurious


List of Ingredients




1 lb broccoli
6 cups water
1 1/2 teaspoons salt, or to taste
3 fresh parsley sprigs
3 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled
1 Turkish or 1/2 California bay leaf
1/2 lb parsnips, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 cup chopped onion (1 medium)
1 cup low-sodium chicken broth
1/4 teaspoon black pepper, or to taste
1/8 teaspoon freshly grated nutmeg, or to taste

Special equipment: cheesecloth; kitchen string



Recipe



Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets.

Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli.

Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes.

Discard bouquet garnish and reserve 1 cup cooking liquid, then purée remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer puréed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.

Cooks' note:
Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.