...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Monday, January 29, 2007

Cream Of Parsnip and Potato Soup

Things did not seem that important to write about...but life is going on. To honor my uncle, who was in the restaurant business all his adult life, I decided to post more food recipes (at least one a week) this year. He'd have enjoyed hem I think--now I will have to share them with his brother, my Dad, who took his loss very hard--hence me not posting a lot on the blog.

So- since we Hungarians really like soups and since the weather turned cold again, let me share the adaptation of a recipe I found on a Hungariuan food blog. SInce I cannot exactly get parsley root here in the US unless I grow it myself, which I might start doing this spring, I made it with parsnips instead, with stellar results.

4 parsnips, peeled thinly and grated on the large side of the grater

2 medium potatoes, peeled and grated like the pasnips

1/2 large onion, minced

3 tbsp. butter

4-5 cups of stock (I used homemade chicken broth)


freshly ground black pepper

zest of 1/2 lemon

juice of 1/2 lemon

2 tbsp. cream

4 tbsp. minced parsley

2 tbsp. olive oil

1. Melt butter in soup pot.

2. Saute onions in butter until translucent; add grated parsnips and potatoes.

3. Mix and saute until starts to brown.

4. Add soup stock, mix, add salt and pepper to taste. Cook on low for about 20-25 minutes or until the vegetables are completly soft.

5. Pour into blender and puree or use an immersion blender (mine was very old and decided to give up and break down in the middle of pureeing, so I just used my blender at the end--it yields a smooth soup as a result; if you prefer more chunky, immersion blender would work just fine).

6. Add back to soup pot; add cream and a dash of lemon joice; taste and add more salt/pepper if desired.

7. Chop parsley very fine, mix with lemon zest and olive oil and top each bowl of soup with a spoonful.

Very earthy, surprisingly filling, sweet but tangy.


Wednesday, January 17, 2007

In Memoriam

Kovacs Ferenc (1944-2007)

He was my uncle and godfather. He lost his battle with cancer last night on January 16, 2007. We will really miss him. May God grant him eternal rest after his long fight.

Saturday, January 06, 2007

Busy week

What with getting back to the country, settling in and having a particularly overworked week at the office with two days of interviews to prepare for, I did not have time to post anythig about our Hunary trip...not even our customery Why Are We Fat? series...so I guess we need to change that. I give you...

Commando Santas!

They were all over Budapest this year for some bizarre reason: in all sizes from pocket-tiny to larger-than-life. The ones on the picture are in front of my dad's apartment climbing the stairwell. They also had a set in the living room and at the lakehouse in front of the entrance...but the prize was awarded by me and The Husband to the one climbing the roof penthouse of the building opposite my dad's kitchen window...that one was the largest I have seen. Unfortunately I have no picture...We forgot that Dad promised to give us a set so we left without them--I hope he saves one for us for next year. I SO want one here in Texas!