The Perfect Parsnip Soup
- 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
- Heat a splash of olive oil and the butter in a large saucepan on a low heat.
- Add the onion and garlic. Gently fry for around 10 minutes, until the onions are soft and sweet.
- 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.
- Check that the parsnips are cooked by sticking a knife through them. They should be soft.
- 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.
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.