On 2009-10-13, aem > wrote:

> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. So I will end up with
> two parsnips left over. Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? I vaguely remember reading that
> somebody added them to mashed potatoes? -aem

One of my absolute favorite soups!

Bramborova Polevka (Potato Soup)

Recipe from: The Cooking of Vienna's Empire
Servings: 4 to 6

2 pounds boiling potatoes (about 4 medium-sized)
6 tablespoons butter
1 cup chopped celery
1/4 cup diced parsnips (1/2-inch dice)
1 cup finely chopped onions
1 cup diced carrots (1/2-inch dice)
2 tablespoons flour
1 quart chicken stock, fresh or canned
1/4 teaspoon marjoram
1/2 teaspoon salt
freshly ground black pepper
1/2 cup chopped mushrooms, fresh or dried (dried mushrooms should be soaked and
drained)

Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover, then
peel and dice them in 1/2-inch chunks. Melt butter in a heavy 4-quart saucepan
or a soup kettle over medium heat. Add the potatoes, celery, parsnips, onions
and carrots. Let the vegetables cook, uncovered, in the butter, stirring them
occassionally, for about 10 minutes, or until they are lightly browned.
Sprinkle the flour evenly over the vegetables, then stir them until they are
all well coated with flour.

Add the stock, marjoram, salt, a few grindings of black pepper and mushrooms.
Bring the soup to a boil on high heat, stirring almost constantly. Reduce
the heat to very low and partially cover the pot. Simmer for 25 to 30 minutes
until the potatoes are tender. Taste for seasoning.

Serve in individual soup bowls or in a heated soup tureen.

--
Clay Irving >
Obviously I was either onto something, or on something.
-- Larry Wall on the creation of Perl