|Dug up by Mr G yesterday|
This is one of the quickest soup’s I’ve ever made and if you’re a lover of parsnips (as we are), a great way of using them up if you have a few spare.
We like to eat thick soups in the colder months as they somehow seem more substantial and warming. All that means is that I don’t add as much stock as I would if I wanted a thinner soup.
The original recipe for this bakes the flour and Parmesan coated parsnips in the oven first, but as the cooker wasn’t fired up I skipped this part. I’m sure they would have tasted even more gorgeous prepared in this way.
|Not sure how to tackle this one!|
Four or five parsnips, peeled and chopped
1 litre chicken stock
Salt and pepper to taste
Parmesan (or similar) cheese
Melt the butter and soften the onion and garlic without colouring. Add the parsnips, stock and seasoning and cook until the parsnips are soft which takes about 10 minutes.
Remove from heat and liquidize. Pour into the bowls and grate some cheese on top.
|Thick Parsnip Soup|
Fair play to our children for trying this for the first time today. All three tried it, one loved it, one liked it then changed her mind, one wasn’t sure but ate it all anyway.
Maybe next time I’ll try roasting the parsnips first and if I can stop myself from eating them at that stage, have a go at cooking the yummy sounding Roasted Parsnip and Parmesan Soup, in the meantime this was quicker than heating up a packet soup.