Parsnips were a big surprise. I roasted some and they were so tasty! I’ve made a parsnip soup before and it’s pretty good. Try it! It’s good!
- 1 large onion
- 3 cloves garlic
- Olive Oil
- 1 Tbsp curry powder
- 6 medium parsnips, peeled and finely sliced
- 5 1/2 cups chicken stock
- Salt and Pepper to taste
- Fresh chopped parsley to garnish
- 1/4 cream or milk
- 2 x 100g wedges blue vein cheese
Serves 4 6
by Annabelle White
The secret to this soup combination is the addition of some crumbled blue vein cheese in the base of the soup plate before adding the hot soup. If you prefer, you can serve the room temperature blue cheese on croutes or small toasts.
Cook the onion and garlic in a little olive oil until soft. Add the curry powder and the peeled and finely sliced parsnips. Sweat for 5 minutes, making sure the parsnips do not catch, then add the chicken stock. Bring to the boil and simmer for 30-45 minutes. Adjust the seasonings. Puree , then add the freshly chopped parsley and cream just prior to serving.
Combine the blue vein cheese into the bowls, allowing 1 wedge for 2-3 bowls of soup. Pour the hot soup into the bowl. Top with parsley and serve.
If you have additional cream, you can also swirl a little over the edge of the melting cheese for an extra bonus if desired.
This soup is also delicious using pumpkin, cauliflower or broccoli instead of parsnip.
Leave a Comment so far
Leave a comment