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Roasted Parsnip Soup

Simply Food

December 18, 2012
By Wendy Monro , The Journal

"If you aren't making mistakes then you aren't doing anything. I am positive that a doer makes mistakes."

-John Wooden

OK, so I totally jinxed myself. In my article last week about procrastination, I said that it always works for me. I even said that sometimes I have worried that if I make the food last minute, I might make something that doesn't taste very good and I wouldn't have time to make something else. Then, and this is where the jinxing came in, I said, "that never happens."

Article Photos

Roasted parsnip soup with almond pesto.

I should have known better. Like the time I was in a car accident and the car rolled over. I believed that that could never happen again. Guess what? It did.

This week, the plan was to not procrastinate. I tried to make my meal ahead of time. I promise! I planned everything early. Sometimes, "the best laid plans of mice and men often go astray."

I decided what I would make on Wednesday. I wanted to do something with roasted parsnips because they seem like winter to me. In Europe, parsnips are eaten throughout the year and are much more common. I don't know why Americans haven't caught on to using them more often. I might start using them as a substitute for roasted potatoes.

Fact Box

Roasted Parsnip Soup

2 pounds parsnips, peeled and cut into 1 inch pieces

2 tablespoons olive oil

teaspoon salt

teaspoon pepper

4 cups vegetable or chicken stock (I'd get some from the store if I were you)

Almond pesto (recipe to follow)

Preheat oven to 400 degrees. In a roasting pan, place the parsnips in a single layer and drizzle on the olive oil. Add salt and pepper. Roast for 25 minutes. Let cool and blend this together with the vegetable stock. Top with almond pesto.

Almond Pesto

3 tablespoons almonds

2 tablespoons herbs (I used basil and thyme)

1 tablespoon olive oil

garlic clove (I used 1 whole clove and it was too much)

salt and pepper to taste

Blend all of the ingredients together.

When I was talking about using parsnips in a dish, Claud reminded me of this delicious curried parsnip soup my sister in law made a few Christmas' ago. Soup seemed like a good idea. I didn't want to make it with curry because Daphne probably wouldn't eat it. Everything is too spicy for her, except for wasabi for some weird reason. She loves wasabi. Wasabi has to be one of the spiciest things out there. I don't get teenagers. Instead of curry, I thought I would make a simple roasted parsnip soup with vegetable broth and some almond pesto to eat with it. I figured, the parsnip soup would be very uncomplicated and the almond pesto would add a nice punch of flavor to it.

So, by Thursday, I had everything I needed from the store. Thursday night Daphne rehearses with a band until 8:30 p.m. I don't usually get back from picking her up until around 9 p.m. I didn't feel like making it that late. Sure, I could have made it ahead of time, but I was probably feeling lazy. Besides, it was only Thursday. I had plenty of time. So, Friday rolls around and I was literally running around all day until I picked up my cousin Ernie from the airport. We decided to go out to dinner. Long story short, it's Sunday night at 5:16 p.m. and I am just now sitting down to write this after having made the worst soup of my career.

I still believe this soup could be very good. My mistake, other than jinxing myself, was my homemade vegetable stock. I place all of my bits of vegetables into a bag in the freezer until I am ready to boil them all and make some stock. Today, I took it all out and boiled away. Unfortunately, I wasn't paying attention and the bag had way too much cilantro and bay leaves in it. It was really overpowering. The resulting stock tasted horrible. I didn't know this until I had already blended it up with the parsnips. By then it was too late.

Claud tasted it and made a face. I actually didn't think it was as bad as he thought it was. I took a bite and thought it was OK, not great but not worthy of the expression on Claud's face. I said he needed to try it with the pesto. Of course, I made the pesto with too much garlic. He's not a fan of garlic the way I am. So, that didn't fix it much for him. To make matters worse, I already told my neighbor that I would bring her over a bowl of it because she hasn't been feeling well. I thought a hot bowl of soup might be just the thing she needs to get better. By the time it was finished, I wasn't sure if it was good enough to share. How embarrassing!

Now, it's not that late in the evening and if I thought this wasn't a good soup idea, I would have made something different for the article. I still have time. I could whip up something else. However, it's only the stock that made this soup not so good. If you use store bought vegetable stock or make it yourself without tons of cilantro, I think this soup would be delicious. It's so simple and easy. What could go wrong? Well, making disgusting stock could go wrong but I already did that and you learned from my mistake. I am just here to help. You're welcome. You could even use chicken stock if that is what you would prefer. I decided to write about it anyway because it seemed to tie in so nicely with last weeks article, which, I believe, is why this happened. Lesson learned, thank you. It's OK to make mistakes. It means that I am a doer. I'm fine with that.

 
 

 

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