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Monday, April 27

Caramelized carrot & parsnip soup

Parsnips, peeled, chopped
3 large
Carrots, peeled, chopped
3 large
Shallots, quartered
Ginger, peeled, chopped
2-inch piece
Garlic, halved
3 cloves
Butter, unsalted
3 tablespoons
Baking soda
½ teaspoon
½ cup
Chicken stock
2 cups
Crème fraîche

  1. In the pot of a pressure cooker, press Sauté, and melt the butter. 
  2. Add the shallots, and cook, stirring occasionally, until they start to turn golden, about 7 minutes. 
  3. Add the parsnips, carrots, ginger, and garlic, stirring to coat. 
  4. Add the baking soda and water. 
  5. Close and lock the lid, press Soup, and set the time to 15 minutes. 
  6. Release the pressure, remove the lid, and add the chicken stock.
  7. Press Sauté and bring to a boil; using a wooden spoon, scrape the bottom of the pan. 
  8. Using a hand-held immersion blender, process the soup until smooth. 
  9.  Season as desired, and serve with a dollop of crème fraîche.

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