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Parsnip soup on the blech?



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imasinger




 
 
    
 

Post Thu, Nov 07 2013, 3:26 pm
I was thinking of making a curried parsnip soup for Shabbos, but I'm not sure how it would do overnight. Any experience to share?
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zaq




 
 
    
 

Post Thu, Nov 07 2013, 6:18 pm
As far as I'm concerned, the longer a soup cooks the bette, and a soup that's been on the blech overnight is better than it was the previous evening. OTOH they tend to get dark, and if you value the pale creamy color, that may be compromised. Doesn't bother me but it might bother you.

My only other caveat is that I don't know how such long cooking would affect the spices. Generally spices get weaker with long cooking, but some spices might turn bitter. Why not make the soup midweek, put some in a small pot and leave it on the blech overnight to see how it stands up to that kind of treatment?
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PAMOM




 
 
    
 

Post Thu, Nov 07 2013, 6:23 pm
Imasinger, can you post the recipe please?
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