The Perfect Parsnip Soup

The Perfect Parsnip Soup

parsnips on cutting boardIngredients:

  • Olive oil
  • 1-2 Tbsp butter
  • 1 large onion, peeled, finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 8 parsnips, peeled and chopped into
  • small chunks
  • 500 ml milk
  • 1 liter good chicken stock
  • Sea saltTo garnish (optional):
  • 100g cooked smoked lardons/bacon bits
  • Basil or hemp pesto
  • Sprigs of parsley or sorrel

Make it:

  1. Heat a splash of olive oil and the butter in a large saucepan on a low heat.
  2. Add the onion and garlic. Gently fry for around 10 minutes, until the onions are soft and sweet.
  3. Drop in the chopped parsnip and pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for about 30 minutes with a lid on.
  4. Check that the parsnips are cooked by sticking a knife through them. They should be soft.
  5. When cooked remove them from the heat and process to liquid with a hand blender, food processor or Vitamix.  (If you want a very smooth consistency, you can pour the soup through cheesecloth). Add salt to taste.

Notes:

When serving, pour soup into individual bowls. Put a spoonful of pesto in each bowl. Sprinkle lardons/bacon bits on pesto and top with a sprig of parsley or sorrel.

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