Signs of spring are sprouting: crocus and daffodil greens poking through the snow, hopping robins and birdsong in the air, longer days and ice-free ponds. And yet, a few more soups can still be enjoyed from last season’s root vegetables before fresh spring asparagus and peas take over.
I also experimented with a garnish. Following the current kale-chip craze, I tossed sliced crimini mushrooms with olive oil and salt and roasted them at high heat until they dried. A final pass under the broiler crisped the mushrooms into perfect foils for the creamy soup. A spoonful of pesto or some chopped pumpkin seeds would be easy and tasty alternatives.
Recipe: Creamy Parsnip Soup with Mushroom Chips
- 2 pounds medium parsnips, peeled and cut into 1/2-inch pieces
- 4 cups vegetable or chicken stock
- 2 teaspoons garam masala
- 1 bay leaf
- 1 clove garlic
- 1 teaspoon fresh lemon juice
- salt and pepper, to taste
- 1/2 cup canned, evaporated whole milk (optional)
MUSHROOM CHIPS INGREDIENTS
- 1/2 pound crimini or “baby bella” mushrooms, sliced
- 1 tablespoon olive oil
- kosher salt, to taste
To make the mushroom chips, preheat the oven to 400 degrees Fahrenheit. Spread the mushrooms on a rimmed baking sheet, and toss with oil and salt. Roast for 10 to 15 minutes until the slices begin to darken and dry. Reset the oven to broil, and crisp the mushrooms for 2 to 3 minutes.
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