- Recipe help
I’m making Carrot & Parsnip Soup to use up some veggies left over from Christmas, using the time-honoured method of “making it up as I go along.”
I’ve currently got diced carrots and parsnips roasting in the oven along with three garlic cloves, and am caramelising an onion. I’m then going to chuck the lot into stock with a diced potato, and simmer until soup. Probably then puree half of it and mix it back in, maybe with a dollop of cream if there’s any left (or milk if not).
Question is, what herbs and spices to use? Carrots would normally be coriander, but when I’ve made spicy parsnip soup before I’ve used cumin. The Internet suggests “marjoram, thyme and parsley” as an option.
What would STW do? What would work well with this lot? (First person to wittily suggest steak gets a ban. 🙂 )Posted 5 years ago
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