aka Winter White Vegetable Warming Soup
At last some cooler weather! So a quick post to go with a quick to make hearty soup that will warm you up nicely. I love parsnips, but along with other vegetables, they are not the favourites of others in the family. So some I had purchased to be part of a never-got-around-to-cooking-it roast dinner were languishing in the crisper. Along side the parsnips was a sad leftover bit of cauliflower (from a puree I had made on Saturday to go with scallops) and some sage. Lightbulb moment. Parsnip Soup. I love making a soup that no-one else in the family might eat – it means my lunches for the week are sorted!
Start your Parsnip Soup by dicing a large brown onion and frying in a large pot with a good knob of butter. Cook onion over a medium heat until soft but not too browned. Meanwhile, peel your parsnips and chop. If the core is hard, cut it out – it will not blend well and you will have hard bits in your soup. Ideally you would have 500g of parsnips. As I was using up leftovers, I used what I had, and then topped up to 500g with the cauliflower. Peel and chop a couple of large potatoes and add to the pot along with 1 litre of stock and a cup of water. I used chicken stock, but vegetable stock would be great too. Pop in some sage for extra flavour.
Partially cover and simmer for 30 minutes. Go and sit and read your latest book, or as I did, start on a knitting project. Once the vegetables are nice and soft, take off the heat and cool slightly. Whiz up in your blender or food processor until nice and smooth. I realised the value of a stick blender right about now, as the washing up would have been very minimal. (not so subtle hint for Mother’s Day, which would work far better if anyone in my family read the blog. Or if I hadn’t already bought myself a very beautiful gift) Once blended add in a half cup of cream and season to taste. And here was my problem. Monday was a fast day. So it was a cool day, I had this delicious soup just made, I was starving and I could not eat it! Wendy to the rescue! Benefit of having a friend in the neighbourhood who works from home and who is willing to taste test! I had to wait til later in the week. Nutty flavour of parsnip. Creaminess of the potato and the lovely scented flavour of the sage. Love it! And have not mentioned the Parsnip Soup’s existence to anyone else – its all mine! Serve with some crusty bread and you have a wonderful lunch or light supper.
- 20g butter
- 1 large brown onion, finely diced
- 500g parsnips
- 500g potatoes
- 6 fresh sage leaves
- 1 litre of stock (chicken or vegetable)
- 1 cup water
- ½ cup cream
- salt and pepper to taste
- extra sage to garnish (if you are being fancy!)
- Heat butter in a large pot and cook onion over a medium heat until soft. Add vegetables and stir to coat. Add sage, stock and water, partially cover and simmer for 30 minutes, or until vegetables are very soft.
- Cool slightly and blend until smooth. Add cream and season to taste