Parsnip Soup
October 31, 2011
: 2 - 4 people
: 10 min
: 20 min
: 30 min
: Easy
A wonderful winter warming soup and also ideal as a tasty starter (thanks for the recipe Faye!).
Ingredients
- 1 large chopped onion
- 600g chopped parsnips
- 1 litre of good chicken stock (can be vegetable)
- 2 teaspoon ground cumin
- 1 teaspoon teaspoon turmeric
- 2 crushed garlic gloves
- 150ml double cream
- salt & fresh ground black pepper
- cayenne pepper (to taste)
- chopped coriander
- parsnip crisps (peeled using a potato peeler and place in oven until golden brown)
Directions
- Step 1 sweat the onion & garlic until soft
- Step 2 add the parsnips, to soften (but don’t brown)
- Step 3 add stock, spices and simmer until parsnips are soft
- Step 4 suzz with hand blender until smooth
- Step 5 add most of the cream and reheat (do not boil)
- Step 6 taste & season
- Step 7 garnish with a drizzle of cream, cayenne pepper, coriander & parsnip chips
