Holy heck friends. Did anyone catch the weather reports lately? I went from sleeping (almost) naked all summer, to wearing my favorite fleece jammies and pulling my quilt so far up over my head that breathing was an issue.
Yup, it dipped to a chilly 50 degrees so it might be time to say adios to my flip-flops and shorts. I can't even look at a salad, no offense salad bloggers but when the weather cools down my appetite changes.Give me slow roasted meats like these short ribs, warm fall vegetables and soup! I used to think it took forever to make soup, I'd watch my mom make her potato soup and it seemed like it was cooking all day long. Actually it was because she made it the old school way and simmered the stock until it was rich with slivers of beef and chunks of potatoes.If you have time to make your soup that way, then I say do it. The flavor will do a number on your taste buds and you'll assume soup hero status. I'm here to tell you that good soup can be made in less than a few hours. Shut the front door I hear you gasp.
Getting flavor into soup is the tricky part and an awesome stock is important but takes time. I like to roast the vegetables and then blend them with a decent store-bought stock. Experiment with spices, toppings, and fresh herbs. Soup should be a mini meal and leave you feeling loosely satisfied.Parsnips are like the forgotten veggie. It seems like nobody buys them anymore, but you should because they're awesome! Just treat them like potatoes so mashed, roasted or gratin are all fair game.I combined them with cauliflower, fresh rosemary, and heavy cream. Throw some buttery rosemary croutons on top and start spooning.This soup is a keeper guys...truth!
Roasted parsnips and cauliflower are blended with chicken stock, spices and cream to make a rich and tasty soup perfect for the chilly weather.