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Parsnip soup with parsley cream

Parsnip soup with parsley cream

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(2 ratings)

Prep: 40 mins Cook: 45 mins

Easy

Serves 6
Give vegetarian food the Michelin-star touch with this rich and velvety soup from MasterChef judge Monica Galetti

Nutrition and extra info

  • Freeze soup only
  • Vegetarian

Nutrition per serving

  • kcalories393
  • fat30g
  • saturates15g
  • carbs25g
  • sugars15g
  • fibre8g
  • protein7g
  • salt0.32g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 700g parsnips, cut into chunks

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 400ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 400ml vegetable stock
  • 3 bay leaf

For the parsley puree & cream

  • 2 x 80g packs curly parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 150ml double cream
  • 150ml whipping cream, whipped to soft peaks

For the garnish

  • 1 parsnip, cut into small cubes

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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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.

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Comments (3)

jburton's picture

I like to think I'm quite confident around the kitchen but something with this recipe has baffled me, it says to drain off the liquid after removing the bay leaf and add the cooking liquid as you blend....right what cooking liquid as i thought the liquid would be the soup....I'm a little confused I will still do this recipe and hopefully it will become apparent as i make it.

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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