Warm Up This Season with A Flavorful Soup
Elevate Your Evening: Creamy Parsnip Soup with Vanilla Bean Crème Fraiche
Looking for a sophisticated yet comforting soup to warm you from the inside out? Our Parsnip Soup with Vanilla Bean Crème Fraiche is a delightful blend of earthy sweetness and subtle elegance. This isn’t your average parsnip soup; the addition of vanilla bean to the crème fraiche elevates the flavor profile to something truly special. It’s a surprisingly harmonious pairing that will leave your guests (and you!) wanting more.
Why Parsnip Soup?
Parsnips often get overlooked, but they’re a fantastic root vegetable packed with flavor and nutrients. They offer a naturally sweet and slightly peppery taste that’s incredibly versatile in soups and purees. This recipe highlights the parsnip’s inherent sweetness while balancing it with creamy richness and a hint of vanilla.
What Makes This Recipe Unique?
While many parsnip soups rely on heavy cream for richness, we’ve taken it a step further with a homemade Vanilla Bean Crème Fraiche. The vanilla subtly enhances the parsnip’s sweetness, creating a complex and unforgettable flavor. We also include a bright and zesty Lemon Whipped Ricotta to provide a beautiful textural contrast and a burst of freshness. It’s a truly multi-layered culinary experience.
Serving Suggestions
This soup is perfect as a starter for a special occasion or a cozy weeknight dinner. Garnish with a dollop of the Lemon Whipped Ricotta, a drizzle of olive oil, and a sprinkle of fresh thyme. A crusty baguette is the ideal accompaniment for soaking up every last drop of this delicious soup.
Frequently Asked Questions
Q: Can I make this soup vegan?
A: Yes! Substitute the cream and crème fraiche with plant-based alternatives. Coconut cream or cashew cream work well. Omit the ricotta or use a vegan ricotta substitute.
Q: Can I use pre-made crème fraiche?
A: While you can, the Vanilla Bean Crème Fraiche really makes a difference. It’s worth the extra effort!
Q: How long does this soup keep?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The Lemon Whipped Ricotta is best enjoyed fresh.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before adding the cream.
Q: What if I don’t have a vanilla bean?
A: You can use 1 teaspoon of vanilla extract in the crème fraiche, but the flavor won’t be as complex.
Parsnip Soup With Vanilla Bean Crème Fraiche
Ingredients
- 2 T olive oil
- 1 ea medium yellow onion, small dice
- 4 ea cloves garlic, sliced
- 1 ea bay leaf
- 3 sprigs thyme
- 3 cups parsnips, peeled and chopped
- 40 oz water
- 1½ T salt to taste
- 1 cup cream
- 4 oz creme fraiche For Vanilla Bean Crème Fraiche
- ½ ea vanilla bean For Vanilla Bean Crème Fraiche
- 1 tsp salt For Vanilla Bean Crème Fraiche
- ¾ cup ricotta For Lemon Whipped Ricotta
- 1 tsp salt For Lemon Whipped Ricotta
- ½ ea lemon Zest of, for Lemon Whipped Ricotta
- ½ tsp black pepper For Lemon Whipped Ricotta
Instructions
- Preheat a medium nonreactive pot over medium heat. Add the olive oil. Allow it to heat for a moment then stir it around to coat the bottom of the pan. Add the onions, garlic, bay leaf and thyme. Turn the heat to medium-low and sweat the onions stirring occasionally until soft without browning.
- Add the parsnips covered with the water. Bring to a simmer and allow to cook uncovered for about 45 minutes or until the parsnips are soft.
- Remove the bay leaf and thyme then add the salt and the rest of the contents of the pot to a blender and puree until smooth. Stir in the cream and adjust the seasoning if necessary.
- Slice the vanilla bean in half. Scrape the bean and add the contents to the crème fraiche. Save the outside of the vanilla bean for another application. Whisk the salt, crème fraiche and vanilla bean together.
- Combine ricotta, salt, lemon zest, and black pepper for Lemon Whipped Ricotta.
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