Recipes

Mary Berry's Parsnip and Ginger Soup: A Comforting Delight

Name: Mary Berry's Lemon and Blueberry Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 9-inch cake
Cuisine: British
Ingredients: 2 large eggs; 1 cup granulated sugar; 1 cup sour cream; 1/2 cup light olive oil or vegetable oil; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups all-purpose flour; 2 tsp baking powder; 1 medium lemon (zest and juice, divided); 1/2 Tbsp corn starch; 16 oz fresh blueberries; Optional: Powdered sugar for dusting; For the Lemon Glaze (Optional):; Juice of 1/2 lemon; 1 tablespoon sugar

Mary Berry's Parsnip and Ginger Soup

Step into the world of cozy and heartwarming flavors with Mary Berry's Parsnip and Ginger Soup. This delightful soup is a perfect blend of the earthy sweetness of parsnips and the zesty spice of ginger, creating a harmonious and comforting dish ideal for chilly days.

Cultural or Historical Context

This soup is a testament to the simplicity and elegance of British cooking. The use of parsnips, a staple root vegetable in the UK, dates back to Roman times. Its combination with ginger adds a modern twist, showcasing Mary Berry's talent for blending traditional ingredients with contemporary flavors.

Ingredients List

Butter: 60g (2oz)
Parsnips: 1.5 kg (3 1/3 lb), coarsely chopped
Onion: 1 large, chopped
Garlic cloves: 2 large, crushed
Mild curry powder: 4 teaspoons
Vegetable or Chicken stock: 2.5 liters (5 pints)
Salt and pepper, to taste
Single cream: 400ml (14 fl oz)
Fresh chives for garnishing
Optional: Coconut milk for a dairy-free alternative

Preparation Instructions

Melt Butter: In a saucepan, melt the butter over medium heat.
Cook Vegetables: Add chopped parsnips, onions, and garlic to the butter. Cook gently for 5 minutes, stirring occasionally, until the onion softens without browning.
Add Spices: Stir in the mild curry powder, cooking for an additional minute to infuse flavors.
Add Stock: Pour in the vegetable or chicken stock. Season with salt and pepper. Stir well.
Simmer: Bring to a boil, then reduce heat and let it simmer for about 20 minutes until parsnips are tender.
Blend: Carefully transfer the soup to a blender or use an immersion blender for a smooth consistency.
Add Cream: Pour the blended soup back into the saucepan. Warm over low heat, stirring constantly. Add the single cream and adjust seasoning.
Serve: Serve immediately, garnishing with freshly chopped chives.

Storage and Reheating

Refrigerator: Cool completely, store in an airtight container, and refrigerate for up to 4-5 days.
Freezer: Cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Gently reheat on the stove, in the microwave, or using a double boiler to maintain its creamy consistency.

Nutritional Information (per serving)

Calories: 450
Fat: 22g
Carbohydrates: 57g
Fiber: 10g
Protein: 6g

Frequently Asked Questions (FAQ)

Q: Can I freeze this soup?
A: Yes, you can freeze it in an airtight container for up to three months.

Q: Can I substitute parsnips?
A: Carrots or sweet potatoes are great alternatives.

Q: Is the soup very spicy with curry powder?
A: The mild curry powder adds subtle warmth without being overly spicy. Adjust to your taste.

Q: Can I use heavy cream instead of single cream?
A: Yes, for a richer soup, heavy cream is an excellent substitute.

Q: What side dishes pair well?
A: Crusty bread, a simple salad, or a cheese and fruit platter complement this soup nicely.

Conclusion

Mary Berry's Parsnip Soup is a beautiful blend of simplicity and flavor, perfect for a cozy night in. Its creamy texture and subtle spiciness make it a comforting dish that's both nourishing and satisfying. Enjoy it as a standalone meal or pair it with your favorite sides for a complete dining experience.