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Parsnip Soup

Sauteing the leeks and parsnips very slowly to concentrate flavor before adding liquid is the key to success.

Parsnip soup. Peel the onion garlic and ginger and roughly chop. 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. This easy creamy parsnip soup is made extra filling with the addition of chunky croutons. Start with the basic 4 ingredient recipe and take it from there.

From bbc good food. Heat a splash of olive oil and the butter in a large saucepan. Aromatic flavours transform the ordinary parsnip into a delicious warming soup. 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.

Showcase the trusty parsnip in this delicious and easy to make soup. Parsnip soup may randomly appear in krobus shop on saturdays or in the stardrop saloons rotating stock. Pour the soup into a blender filling the pitcher no more than halfway full. Parsnip soup is a cooked dish.

Spoon into warm bowls top with croutons and parsnip crisps drizzle over the cream and garnish with peashoots. Add the gruyere if you want a touch. Combine the parsnips onion and stock in a large saucepan. Its a simple parsnip soup taken to the next level.

Blitz the soup until it is smooth pour back into the pan and warm through. 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. Feel free to add a splash of double cream for a richer taste or garnish with croutons. It is prepared using either the kitchen inside an upgraded farmhouse or a cookout kit.

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