Mustard Parsnip and Bacon soup
Jan. 31st, 2015 06:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricThis started life as roast parsnips and stuff with couscous, and that was really boring. Turns out the soup version is great, though.
Dietary notes: gluten-free; probably perfectly acceptable if you cut out the bacon (maybe add a touch of smoky paprika and some salt?)
Difficulty: involves baking, frying AND soup-ing. Also, my measurements are total guesswork.
About 3 large parsnips, cut into chunks
About 2 zucchini, cut into similar chunks
2 tbsp dijon mustard
Some oil (canola, olive)
Some rosemary leaves, dried or otherwise.
100g diced bacon, lardons, speck, what have you
1 leek, sliced
A bit more oil
Garlic - if fresh, cook with the leek. If dried, add with stock.
Stock. About 2 cups, I think?
Frozen creamed spinnach... six of the little bars. Maybe 1/3 of a cup?
Roasting stage: Mix mustard, oil and rosemary, and toss through the chunky vegetables. Roast on high for about half an hour.
Frying stage: toward the end of roasting stage, fry bacon. Fry it good. Add leek and (fresh) garlic, fry until sweaty.
Souping stage: Mix together veg and bacon and leek in a pot. Add stock - this requires guesswork, as I didn't measure and anyway I accidentally boiled off too much then had to top it back up. Not quite enough to cover the tops of the topmost veg, I think? Turn heat on to med-high. Add (powdered) garlic and froz spinnach. Stir. Remember to turn heat *down* when it comes to the boil. Leave to simmer until suitably nommy-smelling.
Nom.
Dietary notes: gluten-free; probably perfectly acceptable if you cut out the bacon (maybe add a touch of smoky paprika and some salt?)
Difficulty: involves baking, frying AND soup-ing. Also, my measurements are total guesswork.
About 3 large parsnips, cut into chunks
About 2 zucchini, cut into similar chunks
2 tbsp dijon mustard
Some oil (canola, olive)
Some rosemary leaves, dried or otherwise.
100g diced bacon, lardons, speck, what have you
1 leek, sliced
A bit more oil
Garlic - if fresh, cook with the leek. If dried, add with stock.
Stock. About 2 cups, I think?
Frozen creamed spinnach... six of the little bars. Maybe 1/3 of a cup?
Roasting stage: Mix mustard, oil and rosemary, and toss through the chunky vegetables. Roast on high for about half an hour.
Frying stage: toward the end of roasting stage, fry bacon. Fry it good. Add leek and (fresh) garlic, fry until sweaty.
Souping stage: Mix together veg and bacon and leek in a pot. Add stock - this requires guesswork, as I didn't measure and anyway I accidentally boiled off too much then had to top it back up. Not quite enough to cover the tops of the topmost veg, I think? Turn heat on to med-high. Add (powdered) garlic and froz spinnach. Stir. Remember to turn heat *down* when it comes to the boil. Leave to simmer until suitably nommy-smelling.
Nom.