I know parsnips have no business appearing now on a food blog, especially with such a long, cold winter we've all had. Please accept my apologies as we've been in full birthday celebration mode the past two weeks with my birthday and Mike's birthday a few days apart and dance convetion mode for a good 4 days so I pulled this from the posts about which I've been meaning to write. It's been in draft mode for a good few months and I'm trying to clear some things out. A decluttering of my "draft closets" as a spring cleaning ritual. So please indulge me. It won't take long and I will be super quick with this one.
I love this melange of vegetables scattered about the cutting board. This recipe calls for dried plums to give the vegetable broth it's rich color. I hadn't had a prune since my Grandma Sylvia encourgaged me to eat one when I was probably 8. I'm pretty sure I wrinkled up my nose and politely declined. Prunes. Ick!
Wow, if I only knew what I was missing out on. It was completely my loss because this recipe is what caused me to buy that initial bag of, ahem, dried plums that started me on my sneaky package-hiding and the unofficial un-race to eat as many prunes as we could politely eat without seeming to appear to be rude, prune-guzzlers. It was as if we were pretending to have self control so that there wouldn't be the appearance of a high demand on the once-forsaken dried fruit. Demand begets demand and then before you know it, SHORTAGE. We didn't want to create a demand in the other by making it seem like we could make the last morsel disappear. Well, at least there was one good thing to come out of making this soup.
This is one of those recipes that I wanted to like (I love soup!) and it should have been good (it's from Ottolenghi's Plenty, one of my favorite cookbooks!) but somehow things turned out wrong. The dumplings were gummy and after painstakingly eating through one bowl I found myself unable to eat the leftovers that I packaged up.
If you'd like to give it a go, I hope you have a better experience than I did. Here is Ottolenghi's recipe over at The Guuardian.
Please do let me know how yours turns out if you do try it. I'm not too keen on attempting this again at the moment, but if I hear from others that have tried it successfully, I may be able to be persuaded to give it another try.