I had the pleasure of providing dessert to a group of friends last Friday. It was a very special day so I wanted a very special treat, but let me start at the beginning.
A group of ever-widening friends in our area has a tradition regarding grandchildren. A first-time grandmother is given a grandmother’s shower complete with gifts she can keep at home so the new child will have fun and interesting entertainment when he/she visits.
Our first celebration for a grandmother was 17 years ago and we continue today. This time, it was my turn to celebrate my first grandchild, and it featured a delicious lunch of parsnip soup, smoked fish pate on rye crackers, and a lovely mixed salad with chèvre, walnuts and fresh orange slices provided by my good friend Linda Beck, a wonderful cook.
The dessert I provided came from the Cranberry Island Kitchen ladies whose whoopie pies are featured on the Williams-Sonoma website. I picked out a variety of chocolate heart shaped and clam shell pies, each with a different and delicious filling.
Linda was gracious enough to share her delicious recipe for the parsnip soup, one of her signature dishes.
Parsnip Soup
3 Tablespoons butter
1 onion, chopped
1½ pounds parsnips, diced
½ teaspoon cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon chili powder
2 pints chicken stock
1/3 cup light cream
Salt and freshly ground pepper
Melt the butter in a large pan, add onion and parsnips and fry gently for about 3 minutes. Stir in the spices and cook for 1 minute more. Add stock, season with salt and pepper, and bring to a boil.
Reduce heat, cover and simmer for about 45 minutes, until the parsnips are tender. Cool slightly, then purée until smooth. Return soup to pan, add the cream and heat through over low heat.
Serves 4 to 6.
What a wonderful tradition! You are lucky to have such committed friends. And the soup sounds delicious. Perfect for my new immersion blender.
Posted by: Ronnie | February 3, 2009 at 5:58 AM