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Soup! - florafloraflora
florafloraflora
florafloraflora
Soup!
Last night's discovery: parsnip soup is good with a touch of maple syrup in it. I had some parsnips I wanted to use and I was starving, so I concocted a quick-and-simple soup of peeled, sliced parsnips cooked in chicken stock with a sliced potato, then generously peppered and pureed with the hand blender. The result was soup-y enough, but there was still a bite from the parsnips that I wanted to tone down. I didn't have orange juice or oranges and I didn't want an overt fruit flavor anyway, and honey or sugar seemed like overkill.

Then I remembered the jug of Grade A Dark Amber maple syrup sitting in my cabinet, cracked it open and drizzled some in. Perfect: the smoky sweetness of the maple was just the right foil for the pungent flavor of the parsnips. I'm not usually a fan of extra sweetening with root vegetables, but I'd recommend maple for all your parsnip needs.

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Comments
grendel1031 From: grendel1031 Date: December 4th, 2007 07:33 pm (UTC) (Link)
Sounds great! Thanks for the tip.
florafloraflora From: florafloraflora Date: December 4th, 2007 11:12 pm (UTC) (Link)
Thanks! It was such a simple recipe that I hesitated to post it, but a little dribble of maple has such an impact on the flavor of the parsnips that I couldn't resist passing it on.
islandmomma From: islandmomma Date: December 4th, 2007 10:55 pm (UTC) (Link)
Sounds yummy. Funnily enough I was just reading about the Grade A and B and the lighter stuff and the history of it during my lunch break today! When Guy lived in NY I always brought back maple syrup, so I missed it this time! I will definitley try this when soup times comes around. It's not here yet.
florafloraflora From: florafloraflora Date: December 4th, 2007 11:13 pm (UTC) (Link)
Wow, can you get maple syrup there?

Grade A Dark Amber is definitely my favorite. Grade B is too strongly flavored and anything lighter than Dark Amber just tastes like straight refined sugar syrup to me.
islandmomma From: islandmomma Date: December 5th, 2007 09:28 pm (UTC) (Link)
Sometimes, not all the time, but friends can bring it from the UK. Having said that, it isn't always "the real thing", so you have to be careful. I didn't even know about the grades until I read that yesterday. It seems that frontierswomen wanted something to sweeten their baking in the absence of sugar, so the syprup was refined and refined until the taste of maple was gone! So you're spot on.
florafloraflora From: florafloraflora Date: December 5th, 2007 10:16 pm (UTC) (Link)
Oh good. Just so you're not using that nasty "pancake syrup" (Aunt Jemima is one brand—I mean the stuff made with corn syrup and fake maple flavor). I mean, you can use it, but you might as well use straight sugar or honey for all the maple flavor you'll get.

Funny, isn't it, how we take refined sugar for granted?
antof9 From: antof9 Date: December 6th, 2007 05:24 am (UTC) (Link)
wow, this sounds good! I'm just now posting about my own parsnip soup recipe. Surprisingly disappointing. Interestingly, one of the things I was thinking of to "fix" mine was one less apple and a couple potatoes. hmmmm....
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