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Creamy parsnip soup with parmesan snow flakes
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
A cozy and impressive appetizer to delight your guests.
Ingredients:
  • 50g butter
  • 1 garlic clove, crushed
  • 2 tsp chopped fresh thyme
  • 750g parsnips, peeled, chopped
  • 250g potatoes, peeled, chopped
  • 1L (4 cups) chicken style liquid stock
  • 50g parmesan, finely grated
  • 250ml (1 cup) pouring cream
  • 20.00 ml fresh thyme tips
  • Cream, extra, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. In a large saucepan over medium-low heat, melt oil and half the butter. Stir in onion, garlic, and chopped thyme. Cook for 10 minutes until onion is soft. Add parsnip and potato. Cook for another 5 minutes. Pour in stock, season, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes until vegetables are tender.
  • Prepare the parmesan flakes by lining 2 baking trays with parchment paper. Spoon out tablespoonfuls of parmesan, placing 6 mounds on each tray with enough space between them. Lightly flatten the mounds and bake for 5 minutes until golden. Let them cool completely before using.
  • Blend the parsnip mixture until smooth, then return it to the pan over low heat. Gently stir in the cream and cook until heated through.
  • In a small frying pan over medium heat, melt the remaining butter until it stops foaming. Add the thyme tips and cook for 2-3 minutes until the butter is golden and nut brown.
  • Ladle the soup into heated bowls. Top with the fragrant thyme-infused butter and a touch of additional cream. Garnish with a sprinkle of savory Parmesan flakes before serving.

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