Trish Deseine is a great cook. She’s Irish and lives in Paris. She writes beautiful books and in the last one I learned she worked with Donna Hay whom I find fantastic also.
I don’t think her last book exists in English (not yet at least) but just in case you get French its called “Grande table, petite cuisine” and it’s edited by Marabout.
I adapted this recipe from her book (I made it dairy free as I don’t find necessary to add cream to this delicious and tasty soup). I think that cream tends to blend/bland the taste instead of elevating it.
It’s the perfect soup for the cold weather and it changes from the pumkin soup (which I also love).
It’s a great soup to serve at a nice dinner and it’s very healthy. I do love tasty but healthy recipes so I need to share them when I can. And this one is so easy to make… One more bonus!
The red miso and maple syrup mix is delicious in itself and it’s really close to the hoisin sauce. Although here there is no additives of any kind (if you choose your ingredients well, of course). I think I’ll use it next time I make spring rolls or duck.
For 6 persons:
750g of washed and peeled parsnip
1 liter of home made chicken or vegetable stock (or water if you don’t have any)
3 tbsp of red miso
2 tbsp of maple syrup
Cut the parsnip in pieces.
Bring the stock to boil and add the parsnip. Cook them about 20 minutes until cooked through.
Mix to get a thick and creamy soup.
Mix the red miso and the maple syrup to dilute them well.
Répartir Divide the soup in the bowls and add the miso sauce on top. Don’t over mix so you get a nice contrast.
Serve warm and enjoy!