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Parsnip Soup

This soup has a kind of quiet charm whizzed until creamy in a blender it is a happy marriage of silky leeks and earthy parsnips think leek and potato soup but with more depth of character its very good made with water instead of broth.

Parsnip soup. This easy creamy parsnip soup is made extra filling with the addition of chunky croutons. Its a simple parsnip soup taken to the next level. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. Aromatic flavours transform the ordinary parsnip into a delicious warming soup.

Parsnip soup is a cooked dish. Creamy parsnip soup written by molly watson instagram facebook twitter website an award winning food writer and cookbook author molly watson has created more than 1000 recipes focused on local seasonal ingredients. This is a spicy parsnip soup recipe with asian flavours and a fresh chill ginger kick for added heat. Showcase the trusty parsnip in this delicious and easy to make soup.

Heat a splash of olive oil and the butter in a large saucepan. Bring to the boil then reduce the heat and. Combine the parsnips onion and stock in a large saucepan. Blitz the soup until it is smooth pour back into the pan and warm through.

Peel the onion garlic and ginger and roughly chop. Add the gruyere if you want a touch. Learn about the spruce eats. Start with the basic 4 ingredient recipe and take it from there.

Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. It is prepared using either the kitchen inside an upgraded farmhouse or a cookout kit. Sauteing the leeks and parsnips very slowly to concentrate flavor before adding liquid is the key to success. Pour the soup into a blender filling the pitcher no more than halfway full.

Feel free to add a splash of double cream for a richer taste or garnish with croutons.