Recipe: Parsnip and Welsh onion soup
Soups with aromatic herbs
April 01, 2013
 I finally harvested a nice bunch of parsnips from my rooftop. This year I chose the variety Guernsey, with shorter and thick roots, very sweet and fragrant.
 I also harvested the last Welsh onions sown last spring. In Italy it's called winter onion, because it grows during autumn, to be harvested during the winter. It has a strong taste, and I prefer to consume after a quick cooking rather than raw.
This harvest joins to Harvest Mondays.
With these two freshly harvested ingredients, along with celery and robiola I created a delicate and tasty vegetable soup.
Parsnip and Welsh onion soup
Ingredients
Serves two:
100g parsnips
2 small potatoes
2 Welsh (or spring) onions
2 stalks of celery
1 clove of garlic
750ml water
robiola (or cottage cheese)
Directions
Cut the celery into thin slices, peel and dice the potatoes and peel and slice parsnips.
Place in a pot with water and the minced garlic and bring to a boil.
Add the spring onions cut into chunks and cook for 10-15 minutes, until the vegetables are very tender.
Season with salt.
Puree the vegetables in the food processor, adding all or part of the broth in which they were cooked.
Place into bowls and garnish with the cheese.
 Two years ago:
Crepes Pie with Pancetta and Rosemary
Five years ago: Spontaneous chamomille
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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