Wednesday, April 10

Parsnip soup.

Parsnip Soup. This is for parsnip lovers only. And I find that people either are or are not. I always associate parsnip with winter and with the setting in of autumn it's just turning into soup not salad weather again. This soup is pretty rich - it would be a great starter for a fancy dinner party or when you want something simple but a wee bit fancy.

You Need:
One small onion, chopped finely.
2 cloves of garlic, crushed
one small cauliflower, chopped into chunks
400gs of parsnip de-headed and chopped into small chunks. (I just wash mine, I don't peel)
3 cups of milk
4 cups of veggie stock.
Salt 'n' pepper
Sage, finely chopped
Sage leaves & Butter to garnish

Really this couldn't be easier. Make up your stock. Fry your onion and garlic in a little oil, when its all flavoursome, add the cauliflower and parsnip and veggie stock. Cook until the parsnip is soft (about 15 minutes).
Add salt and pepper and fine chopped sage to taste and turn off the heat.
Whizz it all up with a whizzy wand thingymajig. Add a cup of milk at a time, whizzing inbetween.
When it is a good consistency for you, serve with sage fried in brown butter - for a little crispy flourish!


  1. Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about parsnip and pumpkin? This is the link . I do hope to see you there. Cheers

  2. Sophie, thank for popping over and adding this to the collection. I hope to see you again soon. Cheers


Thanks, I love receiving comments! *s*