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Parsnip soup too sweet
Wed 30-Nov-11
4:15 pm
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mauramac
Kent

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Hi everyone
I made a huge batch of parsnip soup this morning as had about 8 'snips to use up. I added 2 large leaks and 2 onions, usual mix of veg and chicken stock and herbs etc.

I blended it all down and added some milk to make it creamy but when I tasted it I was shocked at how sweet it was.
I have tried adding a bit more salt & pepper, even a touch of turmeric and some cayenne pepper (all in very small amounts) but it is still too sweet.

I know parsnips are naturally sweet but I've not had this problem before.
Any thoughts?
Is it too concentrated perhaps?
I hesitate to add more liquid in case it becomes flavourless but have no idea how to reduce the sweetness.
Would appreciate any advice.

Learn from yesterday, live for today, hope for tomorrow.

Wed 30-Nov-11
4:21 pm
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Original Redhead
Bulgaria

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No idea if it will work but I'd be tempted to add a bacon joint .............. saltiness to counteract the sweetness is my thinking.

Failing is not a fault, refusing to try is

Wed 30-Nov-11
4:36 pm
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mauramac
Kent

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Ooh - now that is a good idea. I have one in the fridge as it happens but not sure if it will be salty enough.

I wonder if streaky bacon would work ponder I might have some of that in the freezer.

Thanks for kick starting my lazy brain into gear - I couldn't think of a thing.

Learn from yesterday, live for today, hope for tomorrow.

Wed 30-Nov-11
5:02 pm
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Sooliz
Somerset

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Maybe some lemon juice?  And a couple of teaspoons of cumin?

learning to love veg…..except celery :-O

Wed 30-Nov-11
6:13 pm
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brightspark
Wilts

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... a stock cube is sometimes a little salty .....  smile

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Wed 30-Nov-11
6:16 pm
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ep
Bulgaria

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or maybe a partridge in a pear tree...well, it is the festive season....big_laughbig_laugh

 

Potatoes absorb salt...maybe they could take up some of the sugar then you could fish them out and use them for something else....wink

Who lives long sees much : The diary of my life in Bulgaria

Wed 30-Nov-11
7:00 pm
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veronica
France

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Curry power and plenty of it is the answer! Fresh from my traumatic ginger and parsnip puree experience, curried parsnip soup is the only way I can face them 🙂

The good news: I've just been told there are no parsnips in the box this week. Butternut squash instead - yay!

Wed 30-Nov-11
7:19 pm
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danast
Argyll, Scotland

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wave I made a delicious roasted butternut squash and roasted red pepper soup at the weekend.  I would tell you how I made it, but I am sure you will not need a recipe.  If you do, I will happily post it.  smile

Good luck with the parsnip soup Maura.

Old teachers never die, they just lose their class

Wed 30-Nov-11
7:43 pm
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mauramac
Kent

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Well I did add a few drops of lemon juice earlier but still too sweet so now I'm not too sure what to do next. Bacon was good idea but then I realised it needs liquid to boil it in and my soup might be too thick for that. Last lot of parsnip soup was curried so was trying to avoid doing it again so soon. I do have some Marigold bouillon powder and I know that can be salty if you use too much of it ponder

I'll halve the quantity and give it a go and if it doesn't work then I haven't mucked it all up.

No idea why we have suddenly got a lot of parsnips....must be those BOGOF deals hubby can't resist frown

Thanks everyone wave

Learn from yesterday, live for today, hope for tomorrow.

Thu 1-Dec-11
12:05 pm
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brightspark
Wilts

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Yesterday made two lots of soup - in Christmassy colours, one red and one green.

Green one - spinach, peas, mint, onion and garlic plus chicken stock.

Red one - red bell peppers with a few tomatoes, and onion plus chicken stock.

Then whizzed.

French neighbour who hates spinach, said she preferred the green one big_laugh .

The red bell peppers were amazing value - 6 large ones in a net - 1 Euro 50 cents. ok

Also the spinach - as it was for soup, I picked up some very large dark green leaves (not the little young ones), and my bagful was 41 cents.  ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 1-Dec-11
12:38 pm
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Toffeeapple
North Bucks

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Soup, I love soup.  Yours sound scrummy Val and your veggies very cheap.

I'll try that again!

Thu 1-Dec-11
1:06 pm
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mauramac
Kent

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Val - that reminds me of when my son brought home bags of unused vegetables left over from his company bar b que - that he had organised. It was during the summer so I thought I better use them up quickly but had no idea what to do with the heaps of peppers, tomatoes and cucumbers etc. So I made a soup - was meant to be one of those cold soups, but no one wanted cold soup. So added plenty of garlic and cayenne pepper and reboiled it. Blended half of it down and added that back to the pot and everyone raved about this hot spicy soup big_laugh

Last week when I gave his wife a large pot of spicy parsnip soup for him (poor girl can't eat anything hot or spicy so I usually make it for him and the boys) he reminded me of the 'great spicy pepper soup'. Made me laugh as it was one of those disasters that turned out a winner. I'm just hoping I can do same with this huge batch of parsnip soup doh

Learn from yesterday, live for today, hope for tomorrow.

Thu 1-Dec-11
1:28 pm
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Hattie
Bucks/Oxon Border

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 I like celery & parsnip soup myself. It is a combination most people don't use but it always sold well in my restaurant & it certainly wasn't too sweet; the slightly astringent outer sticks of the celery would cut through any tendency to sweetness You could try a small amount to see if you like it. Sometimes we put spices in it, sometime just lots of ground pepper.   wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 1-Dec-11
3:51 pm
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mauramac
Kent

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Thanks Hattie - I do have some celery but only the hearts but I am tempted to try that. Celery is my favourite soup of all the ones I make. Hubby not so keen so I don't do it all the time but I would go for that option first.

I'm so grateful for all the suggestions and going to try a few things this afternoon to see how it goes. I'll let you know if it works out.

Learn from yesterday, live for today, hope for tomorrow.

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