I have come into a lot of carrots, some parsnip and a turnip.How do I make this into soup? Or do you have a better idea?
put them in hot water
>>21674500Was going to roast em. >skin/cut up>put in the oven until cooked>put them in a big pot>blend it upproblem is this seems a lot like mashed potatoes. i want soup not a bunch of mash
I would grate them and make my grandma's veg plov with meatpoops. I call them that because they're long meatballs that kinda look like turds.Do you have cumin, coriander, sweet parsley, bitter parsley, dill and some onions?If you're set on soup: combine them in equal weight with an equal weight of onion (IE if you're using 250g each of carrot, parsnip and turnip, use 750g onion), cut into pieces and boil in water with stock cubes, instant rice and some butter. When cooked through, let sit several minutes then blitz smooth and stir in some parsley and dill. For exact measures, I use 150g of each parsnip and carrot, 300g, 3 tbsp of butter, 20g rice, enough stock cube for 1,5l/q of soup and 850ml water. For turnip, I would reduce the carrot and parsnip by 50g each and add 100g turnip but keep the ratios otherwise identical
>>21674496parsnip and turnip "chips"
>>21674506No pointI'd cut them up and simmer maybe with some chicken for flavor
>>21674496Peel, dice, put them in a big giant pot and cover with chicken stock, bring to a boil then cover and simmer for a few hours, when you can easily push a spoon through them then get an immersion blender and blend them until the soup becomes a thick velvety paste, add heavy cream, salt, pepper to taste.
>>21674496i would saute the turnip a bit before adding to the pot because those fellas can be dense
I have some chewy roast beef that I made. Can I add that?
Turned out wellJust boiled everything and added chicken bullion. And the beef tastes surprisingly good.
>>21674511Not OP but thanks for the recipe, been craving a colder weather soup
>>21674506>Was going to roast emYou fucking piece of shit liar. You said you were gonna make soup, now you're gonna roast em? I don't have time for this, I bet you don't even have the vegetables you described in the OP
>>21675770see>>21674790And yes I am defrauding /ck/ post by post. There never were mashed potatoes.
>>21674496>and a turnip>pic is a rutabaga
>>21676384I was having a conversation about that at the checkout.
>>21674511>corianderDerp. Meant caraway. Coriander does not go in Gran's plov.>For exact measures, I use 150g of each parsnip and carrot, 300g, 3 tbsp of butter, 20g rice, enough stock cube for 1,5l/q of soup and 850ml water.Left out onion. 300g of onion. Notice the 300g mentioned doesn't say of what? Of that. Of onion. 300g of onion. That'd make enough for three servings of soup for me and my family and it's easy enough that I just plop all the dry ingredients into this shatterproof 4l glass measuring bowl (with lid!) I use for making bread, pour over boiling water from the kettle and just nuke it for 10ish minutes. The parsnips are sometimes still undercooked if cut them too big so I tend to shred them now to be sure they're done. It's a quick, easy, veg-heavy weeknight dinner. Have it with bread then a second course with a bit of meat, itself with a salad on the side. Chicken wings, chicken drums, a schnitzel, a meat patty (basically the same thing as American Salisbury steak), meatloaf, seafood, whatever. If you go the nukebox route, you can usually cook some meat patties and make a quick gravy in the time it takes to boil the water and the soup to cook in the microwave. Takes all of fifteen minutes total.>>21675764YW
>>21676384https://www.livebreathescotland.com/what-are-neeps/
>>21676397>with a bit of meatI cut up some (not very good) roast beef and put it in there. Works surprisingly well.
>>21676401>in thereGross. But you do you, boo. Nobody's stopping you from liking gross things.
>>21676404What's wrong with beef and root vegetables?
>>21676405Nothing. Just don't puree leftover roast beef with them into soup. That's gross. You're gross.
>>21676407Nah I didn't puree it. I cut it small and put it in post-puree.
>>21674496>better idea?love a good soup, but quite easy to make a pan of roast vegetables to be a side for your main course meat dish
add some salt next time for a bit of Zing
>>21674496you can roast the parsnips, they make quite a good snack. https://www.youtube.com/watch?v=ojLC46QSj0o
Carrot stew, carrot stewIt's our favorite thing to doGet a pot and a carrot or two, And cook up a carrot stew
>>21678237That's a bisque.
>>21674496I think 2-3 onions, 2-3 cloves of garlic, some celery/celeriac or sweet pepper, and a cleaned squab - ideally with the bones removed for the stock - would do your soup right.You've got the right idea with roasting at least most of this first - parsnips, onions, smol chicken, and turnip for sure. If you don't feel like pulling the bones out of the bird now, you can cut and pull the meat from the bones after it's cooked, it just means that they won't be leaching their goodness out into your stockpot yet.
