Parsnip soup with parsley cream
By Good Food
Give vegetarian food the Michelin-star touch with this rich and velvety soup from MasterChef judge Monica Galetti
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Prep:40 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 393
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fat 30g
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saturates 15g
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carbs 25g
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sugars 15g
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fibre 8g
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protein 7g
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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
- 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
Method
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.
