Comments on: Maple Parsnip Soup (Dark Days Challenge)

By: The Local Cook

The Local Cook — Thu, 11 Feb 2010 02:30:59 +0000

Hi Margo, glad to hear you have the book. The taste was actually quite good – believe it or not, the maple kind of disappears into the broth and the Dijon mustard sort of balances out the remaining sweetness. I like the idea of adding some sort of pasta or grain, or even if I left some of the parsnips in chunks it would have been better.

By: margo

margo — Thu, 11 Feb 2010 02:23:11 +0000

I have that cookbook and I’ve never been tempted to make that soup – just sounded too sweet. I like parsnips and the like to be more savory. For my dark days this week, I roasted sweet potatoes with nothing but salt and pepper.

Did you like the taste, just not the texture?

I have a pureed squash soup that then I put ravioli or other pasta/cheese in at the end. Fabulous taste and good texture too – keep the pasta very al dente. Maybe that would work with Maple Parsnip Soup.

By: Jennifer

Jennifer — Wed, 10 Feb 2010 21:20:45 +0000

I cant wait to make this!!!! YUM!!!
Jennifer´s last blog ..

By: Dark Days 09-10: Week 12 Recap (Midwest and West) « (not so) Urban Hennery

Dark Days 09-10: Week 12 Recap (Midwest and West) « (not so) Urban Hennery — Wed, 10 Feb 2010 05:33:13 +0000

[...] week, The Local Cook made a batch of Maple Parsnip Soup (using a recipe from Simply in Season). While tasty, she and her husband found that the smooth soup [...]

By: Cajun Chef Ryan

Cajun Chef Ryan — Thu, 04 Feb 2010 20:19:10 +0000

Wow! This looks like a wonderful soup indeed! You had me a maple!
Love the toasted nuts on top, looks like pecans in the photo!

Regards,
CCR
=:~)
Cajun Chef Ryan´s last blog ..Flat Iron Steak with Pineapple Salsa