Parsnip soup with parsley cream

Parsnip soup with parsley cream

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(2 ratings)

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Cooking time

Prep: 40 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

Give vegetarian food the Michelin-star touch with this rich and velvety soup from MasterChef judge Monica Galetti

Nutrition and extra info

Additional info

  • Freeze soup only
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
393
protein
7g
carbs
25g
fat
30g
saturates
15g
fibre
8g
sugar
15g
salt
0.32g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 700g parsnips, cut into chunks
  • 400ml milk
  • 400ml vegetable stock
  • 3 bay leaves

For the parsley puree & cream

  • 2 x 80g packs curly parsley
  • 150ml double cream
  • 150ml whipping cream, whipped to soft peaks

For the garnish

  • 1 parsnip, cut into small cubes
  • 1 tbsp olive oil

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Method

  1. 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. 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 that’s not too thick.
  2. For the parsley purée 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 it’s as smooth as you can get it. Cool. Fold a little of the parsley purée through the whipped cream until nice and green. Season and chill. Keep the remaining purée for serving.
  3. For the garnish, blanch the parsnip cubes in boiling water for 2 mins, then drain. Heat the olive oil in a pan, and fry the cubes until golden. Keep warm.
  4. To serve, reheat the parsnip soup and season to taste. Place a little of the parsley purée into each of 6 shallow soup bowls, followed by the soup, a spoonful of the parsley whipped cream and some fried parsnip cubes.

Recipe from Good Food magazine, November 2010

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Comments

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rhapsodyinc's picture
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Good but made a LOT more than we expected.

susieone's picture
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This is a lovely soup. Very flavoursome. I substituted a couple of carrots for a parsnip, which gave the soup a nice colour. I didn't bother with the parsnip garnish. I'll do again.

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