Two soups: Creamy parsnip soup and Bonito bouillon

I am a soup freak, everybody can attest to that. I didn´t use to be. Luckily my boyfriend is pretty much the same. He likes clear bouillon type of soups. I like more thick creamy soups with the veggies blended, and possibly added mochi for extra cream 😀 The solution is: I make both…

The creamy parsnip soup comes from Kristina Turner´s awesome “The self-healing cookbook” and it´s very simple as all her recipes in this book. For two people, just add one and a half cup (or two) of parsnips cut into chunks to the boiling water and simmer about 15 minutes until they soften, then blend until smooth with an immersion blender. Add half a cup of broccoli florets and cook a couple minutes more. Flavour with your favourite miso – we used dark rice miso. I also made a little addition of a small chunk of mochi, and instead of water I used stock leftover from making nabe vegetables (a vegetable stock with kombu and shiitake in it).

The second soup is a clear bouillon soup, a very minimalistic one to top. I just boiled water with some diced celery stalk and added a coffee filter filled with about a tablespoon of dried bonito (fish) flakes (can be purchased at asian shops) which I tied with a rubber band and it worked pretty well! I turned off the flame and let it release the flavour for maybe 5 or 10 minutes. Then I added a good amount of chopped wild garlic, brought the soup back to a simmer and added miso to taste and a good squeeze of lemon, to lighten up the soup significantly.

Sorry for the quality of the picture :-p

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Filed under Recipes, Seafood, Soups

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