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This is a delightfully warming and creamy soup that has a rich, intense parsnip flavour.
- 40g floury potato (½)
- 90g onion (1)
- 1 clove of garlic
- 100g leek (1)
- 300g parsnip (2)
- 700ml chicken or vegetable stock
- 100ml milk
- 100ml double cream
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 10g unsalted butter
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 3 - 4
- Peel and chop the potato, onion, leek and parsnip into cubes. Peel and chop the garlic.
- Heat the oil and butter over a low heat in a large saucepan. When the butter has melted, add the onion, leek, garlic and salt.
- Cook for about 15 minutes, until the onion and leek has become soft and translucent but not browned (if they start to brown, turn down the heat).
- Add the potato, parsnip, the stock and the milk and then turn up the heat to medium.
- Bring it to the boil and cook it for 20 minutes, until the potato is cooked (when a knife goes through it easily).
- Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for about a minute.
- Pour the contents of the liquidizer through a sieve into another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.)
- When all of the soup has been blended, stir in the cream and milk, reheat the soup, season with salt & pepper and then ladle it into bowls. We garnished it with matchsticks (a julienne) of parsnip that had been dried out in the oven.
- In stage 3, the onion and leek need to be thoroughly cooked (so that they are very soft), otherwise the taste of the undercooked onion and leek can combine with the natural flavour of the parsnip to produce a bitter, metallic taste.