An often overlooked vegetable, parsnips are more than just pale-looking carrots. Paired with a touch of spice and juicy mussels, they are transformed into a unique winter soup that is perfect for entertaining.
What are Parsnips?
A parsnip is a root vegetable that grows underground. They can last throughout the winter and become sweeter as the weather grows colder. Select parsnips that are firm and solid, rejecting any that have become limp and shriveled. Parsnips are eaten cooked as opposed to raw and can be prepared in a number of ways, including roasting, boiling and steaming. They are often added to soups and stews and can be mashed or pureed like potatoes. Parsnips pair particularly well with flavours such as butter, apples, cream, maple syrup, nutmeg, curry, potatoes and carrots. Trim the ends and peel like a carrot before using.
Enhancing the Flavour
Adding a tart apple to the soup enhances the parsnips’ sweetness and contributes a bit of acid, which works well with curry. Use a good quality curry blend that is fresh because spices lose their pungency if stored too long. The curry and nutmeg are subtle, rounding out the flavour without making the soup too spicy. A small amount of heavy cream adds richness to the soup but can be left out for a lighter version.
Steaming Mussels
Mussels are inexpensive and only take minutes to cook. To prepare mussels, inspect the shells and discard any that have opened. Add ½ cup of chicken stock or water to a large stockpot with a lid. Bring to a boil and add mussels. Steam on medium heat for about 10 minutes or until the shells have opened. Throw out any mussels whose shells don’t open. Extract the mussel meat from the shells and use as desired. Mussels can be cooked, shelled and refrigerated up to a day before use. The mussels are added at serving time so they can be omitted for those who don’t like them.
Curried Parsnip Soup with Mussels
Makes about 6 cups
- 1-1/2 Tablespoons butter
- 1 medium onion, diced
- 1 lb. (454 grams) medium sized parsnips, peeled and cut into rounds 1/8” thick (equals about 8 parsnips)
- 1 medium tart apple (such as a Granny Smith), peeled, cored and diced
- 1 teaspoon curry powder
- 1/8 teaspoon ground nutmeg
- 4 cups chicken stock or vegetable stock (preferably low-sodium)
- 1 cup whipping cream
- Salt and pepper, to taste
- 4 or 5 meaty cooked mussels per serving (see ‘Steaming Mussels’ above)
- In an enameled cast iron pot or medium stockpot, heat butter on medium until melted. Add onion and sauté until soft and translucent, about 5 minutes.
- Add parsnips and stir into the onions. Let parsnips cook until softened, about five minutes. Stir occasionally to prevent burning and sticking. Add the apple cubes and cook for another minute. Add curry and nutmeg and stir through until combined.
- Add stock and bring to a gentle simmer for 15 minutes, until parsnips are very tender. Remove parsnip mixture from the heat. Using a regular blender or immersion blender, carefully puree soup until very smooth. Return pureed soup to the pot and place back on medium heat.
- Add cream and stir through. Heat the soup until it’s warmed through and season with salt and pepper to taste.
- To serve: ladle some soup into each bowl and place 4 or 5 meaty mussels in the middle of each serving.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
