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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love this soup and I know a lot of people love parsnips also and are looking for different ways to use it. I found this wonderful recipe in a magazine and it is so quick and easy and great on a cold winter's night. Ingredients:
1 liter chicken stock |
300 ml cream |
600 g parsnips, peeled and finely sliced |
1 garlic clove, finely sliced |
1 oregano sprig |
4 parsley sprigs |
salt and pepper, to season |
thick crunchy bread or toast, to serve |
Directions:
1. Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer.
2. Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.
3. Add oregano and parsley sprigs and puree with a food processor or stick blender.
4. Season with salt and pepper and serve with thick crusty bread or toast.
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