Rustic Parsnip Soup
If you are a lover of parsnips, then this simple, all natural rustic soup will be a winner for you. The flavour is pure creamy parsnip, and nothing else.
To achieve this all natural taste, I have been completely traditional and used butter, a light chicken stock and cream, ALL of which can be replaced by non dairy products if you so wish.
If you do however, wish to make your own chicken stock please see click the following link:
This soup freezes well and will keep a couple of days in the refrigerator.
Enjoy and have a very happy soup day.
Ingredients
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750g organic parsnips- trimmed, peeled and sliced thinly
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60g butter- unsalted
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1 medium red onion- thinly sliced
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1.5 litre chicken stock- or water
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Freshly ground black pepper
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Sea salt to taste
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100ml single cream- optional
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Garnish
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Fresh coriander leaves
Instructions
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01 Melt butter in large deep saucepan.
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02 Add sliced onion and parsnip, mix well.
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03 Now add the stock, seasoning and bring slowly to the boil. Reduce heat and simmer for 45 minutes until parsnips tender and very soft.
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04 Blend to a thick puree in a food processor or by an electric hand blender. Add cream. Check seasoning.
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05 Serve hot with a sprinkling of coriander leaves.
Notes
If you have an electric food processor with a slicing blade, use this to thinly slice your peeled parsnips and onion, if not, slice by hand. I use homemade chicken stock as the base to my soup but if you wish to remove all animal products, use water, coconut oil and a non dairy yoghurt for the cream, and omit the butter, chicken stock and dairy cream.
