Name: Parsnip soup with parsley cream
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 700g parsnips cut into chunks; 400ml milk; 400ml vegetable stock; 3 bay leaves; 2 x 80g packs curly parsley; 150ml double cream; 150ml whipping cream whipped to soft peaks; 1 parsnip cut into small cubes; 1 tbsp olive oil

Home
Recipes
Parsnip soup with parsley cream

Parsnip soup with parsley cream

Good Food team

Save recipe

Serves 6

Easy

Prep: 40 mins

Cook: 45 mins

A star rating of 3.6 out of 5.6 ratingsRate

loading...

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

Freezable (Freeze soup only)

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal393
fat30g
saturates15g
carbs25g
sugars15g
fibre8g
protein7g
salt0.32g

low

Method

step 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.
step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now