Parsnip soup with parsley cream

Name: Parsnip soup with parsley cream
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp olive oil; 1 onion, finely chopped; 700 grams parsnips, cut into chunks; 400 milliliters milk; 400 milliliters vegetable stock; 3 bay leaves; 2 x 80g packs curly parsley; 150 milliliters double cream; 150 milliliters whipping cream, whipped to soft peaks; 1 parsnip, cut into small cubes

Parsnip soup with parsley cream might be just the soup you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 372 calories, 5g of protein, and 26g of fat. It is perfect for Autumn. A mixture of double cream, olive oil, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Parsnip Soup with Leeks and Parsley, Cream of Parsnip Soup, and Cream Of Curried Parsnip Soup are very similar to this recipe.

Instructions

Heat the oil in a saucepan and fry the onion until soft but not coloured. Stir in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft.

Ingredients you will need

Bay Leaves

Parsnip

Onion

Stock

Milk

Cooking Oil

Equipment you will use

Sauce Pan

Remove the bay leaves and drain off, but reserve, the liquid. Whizz the parsnips in a blender, adding a little of the cooking liquid at a time until smooth. Keep adding liquid until you reach a lovely soup consistency thats not too thick.

Ingredients you will need

Bay Leaves

Parsnip

Soup

Equipment you will use

Blender

For the parsley pure and cream, blanch the parsley in boiling salted water for 30 secs, then refresh in ice water this keeps the green colour. Repeat this twice. Bring the double cream to the boil. Squeeze out any water from the parsley, then whizz in a clean blender, slowly adding the hot cream until its as smooth as you can get it. Cool. Fold a little of the parsley pure through the whipped cream until nice and green. Season and chill. Keep the remaining pure for serving.

Ingredients you will need

Whipped Cream

Double Cream

Water

Parsley

Cream

Equipment you will use

Blender

For the garnish, blanch the parsnip cubes in boiling water for 2 mins, then drain.

Ingredients you will need

Parsnip

Water

Heat the olive oil in a pan, and fry the cubes until golden. Keep warm.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

To serve, reheat the parsnip soup and season to taste.

Ingredients you will need

Parsnip

Soup

Place a little of the parsley pure into each of 6 shallow soup bowls, followed by the soup, a spoonful of the parsley whipped cream and some fried parsnip cubes.

Ingredients you will need

Whipped Cream

Parsley

Parsnip

Soup

Equipment you will use

Bowl