Cream of Parsnip Soup

Parsnips have to be one particular of the most underrated veggies. I am a huge supporter, but I have to admit my admiration only commenced a number of several years in the past. Just one of my favourite techniques to have parsnip is simply roasted in the oven where they rework into one thing sweet and nutty.

Though it is related to a carrot, Im not that fussed on the parsnip in its uncooked state, so I wouldnt use in salads. While I have an exciting recipe to attempt which utilizes uncooked parsnip and walnuts finely minced.

Parsnip helps make a fantastic puree, as an alternative of mash potato. Cook as you would a carrot puree ( slowly and gradually, and not a whole lot of liquid) mash it up, and include a dollop of cream and small knob of butter and time. Voila !

This soup has a luxurious texture silky and creamy. It does call for a excellent dose of salt though, so maintain seasoning progressively until finally you style and say wow. At that stage, you know you have it proper

Substances

four parsnips, peeled and chopped into 1cm thick rounds
1 brown onion, finely chopped
fifty g butter
tsp curry powder (I used Clive of India)
500ml good good quality chicken (or vegetable) inventory
cup cream
Sea salt and black pepper
A drizzle of olive oil to serve

Method

1. Spot chopped onion and butter in a big saucepan on medium heat. Stir for a handful of minutes until eventually the onion will start to soften.

two. Include the parsnips into the onion and continue to stir till the parsnips start out to soften ( about 5 mins ).

three. Incorporate the curry powder and stir by. Include the inventory. Deal with with lid and prepare on very low heat for about twenty minutes right up until the parsnips are quite delicate.

4. Include the cream and employing a stick blender, puree the soup right up until clean. Taste and then incorporate a fantastic grind of pepper and salt if necessary. This will rely largely on how salty your inventory is. You may need to have to incorporate up to 2 tsp of sea salt. If the soup is as well thick, add a little milk to skinny. Return to the warmth to gently heat through.

five. The moment your soup has the wow component, serve in soup bowls with a little drizzle of great good quality olive oil and a garnish of fresh herbs (optional).

Serves 4

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