Recipe help

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  • Recipe help
  • Premier Icon Cougar
    Subscriber

    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. 🙂 )

    joepose
    Member

    Wife uses “celery salt” makes the world of diff in most soups.

    Premier Icon Cougar
    Subscriber

    I think that’s one of the few things I don’t have. Will check. (I’d have wanged celery in if I had any.)

    Premier Icon bikebouy
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    Chestnuts ?

    Pine Nuts ?

    Fresh Basil ?

    Smidge of Chilli ?

    Splash of Worcester Sauce ?

    Black or White Onion seeds ?

    Just some mixed herbs would help. If you don’t have celery salt, then sweating off some finely diced celery, then adding to the onion would be nice. A pinch of dried flaked chillis will liven it up. Cumin will also go well with the carrots.

    Premier Icon Drac
    Subscriber

    Paprika.

    Oh and some form of dead animal but you’ll not want that.

    Premier Icon xherbivorex
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    yeah, what DD said. cumin would work fine with both of those roots.

    Premier Icon Cougar
    Subscriber

    Oh and some form of dead animal but you’ll not want that.

    It would be bad form to ban a moderator, right?

    Premier Icon Cougar
    Subscriber

    sweating off some finely diced celery

    Still don’t have any.

    A pinch of dried flaked chillis will liven it up. Cumin will also go well with the carrots.

    Now you’re talking.

    Premier Icon Cougar
    Subscriber

    Pine Nuts ?

    Ooh. That’s an idea, I could toast them and slam them in at the end. Good shout, sir.

    (I’d have wanged celery in if I had any.)

    D’oh. 😳

    mogrim
    Member

    Cumin. Ginger might work too.

    I was thinking a bit of ground ginger too but if we keep going we’ll start getting towards the more is less end of ingredients adding. 🙂

    Premier Icon Cougar
    Subscriber

    I have no problem with that. (-:

    Don’t go mad. Your’e only making soup!
    Is it now called ‘Carrot, parsnip, garlic, roast onion & anything else that the STW hivemind suggests soup’

    Less, can often be more.

    Premier Icon Cougar
    Subscriber

    It’s not soup, it’s alchemy.

    The roast garlic didn’t work, anyway; just dried out so I’ve tossed it. Will roast it properly next time.

    Premier Icon Cougar
    Subscriber

    Actually, you might be on to something there. It’s pretty darned nice already.

    The Twitterverse suggests cardamom or nutmeg.

    What’s wrong with it just being carrot and parsnip? Too much spoiling of flavours these days with extra stuff added to be “clever”.

    Boring cook alert. ^^^

    Premier Icon Cougar
    Subscriber

    Soup in progress.

    I think I’m leaning towards something spicy in the cumin / ginger spectrum. It’s quite sweet, so that needs offsetting.

    Premier Icon Cougar
    Subscriber

    Final answer was 1/4 tsp each of ginger and cumin. And it’s MEGA.

    Thanks all.

    mogrim
    Member

    Do I get a prize?

    Premier Icon Cougar
    Subscriber

    Sure, there’s a bowlful left.

    Real stock from your chosen animal makes a huge difference over stock cubes too.

    scotroutes
    Member

    Cougar wrote:

    Soup in progress.

    On the way down or on the way back up?

    Premier Icon Cougar
    Subscriber

    It is quite the contender for a quick game of “sick or soup”, isn’t it. More so after I took a masher to it. Was nommy though.

    scotroutes
    Member

    It’s the diced carrots…

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