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Indulgent Parsnip Soup

I made this soup in an attempt to get my husband to eat parsnips, he hates them apparently! Not any more, I tricked him with this delicate soup, based on a German theme but rich and creamy with a hint of apples and spice! The wine can be omitted and replaced with extra stock.

Serves 4

Ingredients

  • 50g butter
  • 1 chopped onion
  • 400g parsnips, peeled and chopped
  • 1 large potato peeled and chopped
  • 250ml dry white wine (Riesling)
  • 150ml apple juice
  • 500ml vegetable or chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tsp garlic granules
  • 1 tablespoon smoked paprika
  • 1 tablespoon caraway seeds
  • 200ml single cream
  • salt and pepper to taste
  • handful smoked lardons

Method

in a large pan soften the onions in the butter then add the parsnips and potatoes, cook for a few minutes stirring all the time. Then add the wine and bring to a boil this will remove the alcohol content but leave the taste.Add the stock, mustard, apple juice and all the seasonings. Simmer about twenty minutes until the vegetables are soft. Using a hand blender stick blitz the soup until very smooth, add more stock if its a bit thick . Add the cream and let it heat gently.

Meanwhile in a frying pan cook the lardons in their own fat, it will be released as soon as it gets warm. Crisp them up.

To serve, ladle soup into bowls then swirl a little cream into it, place a spoonful of lardons in the centre and sprinkle with smoked paprika. To make this vegetarian friendly omit the lardons and replace with a sprinkle of toasted pumpkin seeds.

Comments (2)

  • Highly recommended!

    Reply
    • Thanks Tim, indulgent Parsnips, who would ever have thought it possible, glad you enjoyed it.

      Reply

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