Parsnip Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 500 g Parsnips (peeled and diced)
- 1 Apple (peeled and diced)
- 3 Shallots (peeled and diced)
- 2 Garlic clove (crushed)
- 1 pinch Fine sea salt and ground black pepper
- 1 litre Vegetable stock
- 100 ml Cream
Method
- Heat 1 tbsp Olive oil in the pan and then add 3 Shallots, 500 g Parsnips, 1 Apple and 2 Garlic clove and gently cook on low for 5 minutes.
- Add 1 litre Vegetable stock and 1 pinch Sea salt and black pepper. Stir and simmer for 25 minutes until the parsnips have softened.
- Blend the soup until desired consistency and stir in 100 ml Cream.