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.
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.
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.
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.