I spent ages wondering how to make a parsnip soup and in the end it was easy!
Peel and chop a medium-size onion. Peel and chop 4-5 parsnips. I added a potato to the first batch (thinking the soup might need thickening) and then, in the second batch, an apple instead of a potato, but concluded the potato isn't necessary for texture but may be nice for those prefer less parsnip-y parsnip soup, and the apple was just too sweet.
Fry the chopped veg in a large lump of butter until soft-ish. Stir in spices -- I used c. 1-2 tsp each of ground ginger, cumin, coriander (seeds) and cayenne pepper -- and fry a little longer, then pour in water to just about cover (you can always add more liquid later, but it's hard to get rid of too much as I discovered early in my soup-making) and simmer until everything is really soft. Process-blend until smooth, reheat, season with salt, pepper and amend spicing if necessary, if too thick add water-milk-cream. Serve.
I was thinking of using fresh ginger and chopped green chilis in the next batch...
regards sarah
-- Think of it as evolution in action.
