Restaurant 1861

Fine food worth the extra mile!


Parsnip Soup


RDL 9948

1kg Parsnips
200g Onions
1 litre chicken or Vegetable Stock
250mls Milk
250ml Double Cream
Pinch Salt and Pepper


Method


Peel and chop the onion into 1 inch pieces, then sweat gently for about 10 minutes until translucent. Meanwhile peel and cut the parsnips into similar size pieces and add to the onions.


Continue to sweat for another 10 minutes.


Bring the stock and milk to the boil and pour over the onion and parsnip mix. Bring to the boil and simmer for 15 to 20 minutes or until the parsnips are cooked. Add the cream, re-boil and season the soup to taste. The soup is now ready to be served as it is or it can be liquefied and strained through a sieve for a smoother consistency.


To add a little variety to the soup it could be finished with a chive mousse or chopped coriander.