Jordan wanted to pickle daikon radishes, which is a great and delicious idea, and so he procured some lovely young little daikons. They sat happily in our fridge awaiting their future pickling—until I accidentally turned them into soup. Daikons are not parsnips, as it turns out. In fact, they are much more watery, much more radishy and very little like parsnips at all, except for their looks.
I was in the middle of making my potato and ‘parsnip’ soup when Jordan came home from work. The soup had just entered into a mysteriously watery state when he walked through the door asking what was for dinner. Potato and parsnip soup was my cheery reply. Where did you get the parsnips, he wondered out loud. The fridge was my matter-of-fact answer. And that is when the ‘a daikon is not a parsnip’ bomb dropped and the reason behind my very watery soup became clear.
Well, when your soup is the consistency of broth because of an ingredient snafu and you still need to somehow turn that mess into a dinner, add half a pound of dry pasta and it will soak the excess water right up. Your potato soup will become a sort of pasta sauce and you’ll now be able to enjoy a carbtastic meal. I won’t torture you will the recipe, but keep the pasta trick in mind.