Cream of parsnip soup

Nutty parsnip blends well with rich cream and the warming scent of sage in this soup.

Recipe «Cream of parsnip soup» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 20g butter, 1 brown onion, coarsely chopped, 4 parsnips, trimmed, peeled, coarsely chopped, 2 potatoes, peeled, coarsely chopped, 6 fresh sage leaves , 1.25L water, 2 chicken or vegetable stock cubes, 125ml pouring cream , Extra sage leaves, to serve, White pepper, to season, Chargrilled sourdough bread, to serve.

Ingredients:

• 20g butter 
• 1 brown onion, coarsely chopped 
• 4 parsnips, trimmed, peeled, coarsely chopped 
• 2 potatoes, peeled, coarsely chopped 
• 6 fresh sage leaves 
• 1.25L water 
• 2 chicken or vegetable stock cubes 
• 125ml pouring cream 
• Extra sage leaves, to serve 
• White pepper, to season 
• Chargrilled sourdough bread, to serve 

Instructions

1. Heat the butter in a large saucepan over medium heat until foaming. Cook the onion, stirring often, for 5 minutes or until soft. Add the parsnip, potato and sage and stir to coat. Add the water and chicken or vegetable stock cubes.
2. Increase heat to high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until the vegetables are tender. Set aside to cool slightly. Use a stick blender to blend until smooth.
3. Stir in the cream. Place the soup over medium-low heat and stir until heated through. Divide the soup among serving bowls and top with extra sage. Season with white pepper and serve with bread.