Neal's Yard Bakery Parsnip Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Adapted from the Neal's Yard Bakery Whole Food Cookbook. According to the book, carrots, broccoli, cauliflower, or leek can be subbed for the parsnips in this recipe. This is a thin, but creamy soup. I made it with fresh parsnips and served with some wholegrain bread drizzled with Marmite on the side. Ingredients:
24 g butter |
450 g parsnips, peeled, finely chopped |
1 large onion, finaly chopped |
570 ml whole milk |
275 ml water |
1/2 teaspoon nutmeg, grated |
salt, to taste |
black pepper, to taste |
Directions:
1. Melt butter and saute the parnsip & onion until tender, about 5-10 minutes.
2. Add the milk, water, nutmeg, and salt & pepper, then simmer for 25-30 minutes, lid dropped on top of the pot, slightly ajar.
3. Using a stick blender (or a regular blender in batches), puree until smooth.
4. Test for seasonings, adding more salt & pepper if needed and serve warm with some crusty bread on the side.
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