30 July, 2011

Soup lovers .. Parsnip Soup

This recipe could be vegetarian but I am going to add chicken stock and top it with crispy pancetta
Parsnip Soup
1 kilo parsnip peeled and chopped
1 kilo large potato peeled and chopped
1leek sliced
2 cloves of garlic diced
6 sprigs of thyme 
*1 1/2 litres of chicken or vegetable stock
parmesan  cheese
8 slices of pancetta  chopped and crisped in a small frying pan.


Add the olive oil and butter to a warmed, heavy based pan, add the leeks and the garlic to the pan, sweat the leeks gently until tender adding a pinch of salt. Add the parsnip, potato and 4 sprigs of the thyme, cook  for 5 minutes add  the stock and simmer for 40 minutes until vegetables are cooked through.
Remove about half of the vegetables with a slotted spoon and puree remaining soup with a hand held blender, return the vegetables to the pan, check seasoning serve with crusty bread, the leaves from remaining thyme  and a grating of parmesan. So far it's a vegetarian soup if you used vegetable stock. For none vegetarians, top with crispy pancetta. If you prefer a smoother soup, puree the lot.
*amended stock to 1 1/2 litres 

1 comment:

  1. Loved this photo and the receipe, the instructions are really clear. I am looking forward to making this.
    I think I will rename you, (for the winter)" Queen of the Parsnip Realm". I must say I have now a new respect for this very versatile vegetable since reading your receipes and it will be a favourite from now on, love the upside down parsnip and pear cake.
    Thank you so much for the lovely blog.