If you are a lover of parsnips, then this simple, all natural rustic soup will be a winner for you.
The flavour is pure creamy parsnip, nothing else.
750g organic parsnips - trimmed, peeled and sliced thinly
60g butter - unsalted
1 medium red onion - thinly sliced
1.5 litre chicken stock - or water
Freshly ground black pepper
Sea salt to taste
100mls single cream - optional
Melt butter in large, deep saucepan.
Add sliced onion and parsnip, mix well.
Now add the stock, seasoning and bring slowly to the boil. Reduce heat and simmer for 40 minutes until parsnips tender and very soft.
Blend to a thick puree in a food processor or by an electric hand blender. Add cream. Check seasoning.
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