This parsnip soup recipe is an absolute delight and is the perfect comfort food for a cold winters day.
The key to making great winter soups is using produce that is bang in season during the winter months, and this soup contains three of them.
Parsnip soup recipe: -
Prep time: 8 minutes - Cooking time: 30 minutes
Serves 3
12oz(400g) of Parsnips, 1 inch dice 9oz(250g) of Leeks, sliced 5oz(150g) of Bramley apple, large dice 1 onion, sliced 1½ pints(30fl-oz) of chicken stock 1 cup(10fl-oz) of zero-fat milk at room temperature 2 tsp of corn flour 1 tsp of mild curry powder Freshly ground nutmeg 1 tbsp of fresh thyme 1 tbsp of olive oil Sprig of fresh parsley
Most of a parsnips flavour is just below the skin so take care not to peel them too hard.
Take a saucepan preferably one with a thick bottom & tall sides and place it over a low light. Add most of the olive oil and heat it through.
Then sweat the onion & leek over a low heat with the lid on for 6-7 minutes until soft. Remove the lid occasionally to check that the vegetables aren't colouring.
Add the curry powder, parsnip & apple then combine together; replace the lid and sweat for a further 5 minutes. Meanwhile combine the milk & cornflour together in a cup.
Then remove the lid and add the hot chicken stock, thyme and some seasoning. Bring to the boil then reduce the heat to low and simmer for 12-15 minutes until the vegetables are soft, then add the milk-cornflour mixture and stir to combine.
Allow the soup to cool considerably for several minutes then carefully transfer it in batches into a food processor. Blend until smooth then return to a clean pan. Alternatively remove the pan from the heat and allow it to cool, then use a hand-blender to process the soup.
Next gently heat the soup through over a low heat. Alter the seasoning if required.
Then simply plate up the your parsnip soup and add some finely grated nutmeg, chopped fresh parsley & a tiny drizzle of olive oil (optional). Then serve with some French bread.
Safety advice:
If you're going to blend you're soup in a food processor it’s advisable to allow it to cool considerably before blending. When the liquid has cooled for a few minutes it can be blended in batches. It’s advisable not to fill the food processor above halfway when doing this.
