Amazing Parsnip Soup Recipe
This easy parsnip soup makes use of a neglected vegetable, and is made extra-filling with the addition of chunky croûtons. Add Gruyère cheese for a touch of luxury.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves finely chopped
- 600 g /1lb 5oz parsnips cut into 1cm/½-inch cubes
- ½ teaspoon dried red chilli flakes plus extra to serve
- 1 litre/1¾ pints hot vegetable stock
- 200 ml /7fl oz double cream
- salt and freshly ground black pepper
- 3 thick slices good bread such as sourdough, cut into 2.5cm/1 inch pieces
- 1 tablespoon olive oil
- 55 g /2oz Gruyère cheese finely grated (optional)
Instructions
- Preheat the oven to 200°C.
- Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute.
- Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender.
- Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden.
- Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through.
- Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish.
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