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Cream of parsnip soup
Cream of parsnip soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Creamy parsnip soup with sage.
Ingredients:
  • 1 brown onion, coarsely chopped
  • 4 (about 500g) parsnips, trimmed, peeled, coarsely chopped
  • 2 (about 500g) potatoes, peeled, coarsely chopped
  • 6 fresh sage leaves
  • 1.25L (5 cups) water
  • 2 chicken style stock cubes or vegetable stock cubes (see note)
  • 125ml (1/2 cup) pouring cream
  • Extra sage leaves, to serve
  • White pepper, to season
  • Chargrilled sourdough bread, to serve
Instructions:
  • In a large saucepan over medium heat, melt the butter until it foams. Sauté the onion until soft, about 5 minutes. Stir in the parsnip, potato, and sage until coated. Pour in the water and add the chicken or vegetable stock cubes.
  • Turn up the heat and bring it to a vigorous boil. Lower the heat to medium-low and let it gently simmer, partially covered, for 30 minutes or until the vegetables are tender. Allow it to cool slightly, then blend it until smooth using a stick blender.
  • Incorporate the cream, then heat the soup over medium-low heat until warmed. Serve the soup in bowls, garnish with sage, season with white pepper, and enjoy with bread.

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