December 4, 2014 0 Comments
Parsnip is definitely not my fav veg as too sweet to my taste. But the other day when  my Hubby returned from the supermarket with a bag of veg crisps with parsnip, beetroot and carrot, he temted me to taste it. And even if I liked the carrot and beetroot pieces I definitely wanted to pick more and more parsnip flakes. So I slightly lean to change my point of view and was adding an other chance to this veg. And what could have been fitted better to a winter comfort food then a a creamy soup?


3 parsnips (350 gr)
50 gr (1.76 oz) unsalted butter
2 shallots
2 garlic cloves
300 ml ( 1.25  cup) milk
150 ml (0.75 cup) cream
appr 250-350 ml (1-1,5 cup) vegetable  stock

for garnish:
1 parsnip
some oil for frying
chilli flakes
some sprigs of flat leaf  parsley

parsnip soup-9930
  1. Heat the butter in a pan. Add the finely sliced shallots and sautee for a few minutes.
  2. Meanwhile peel the parsnips then slice thinly. Add the slices to the butter and stir frequently until turns into brown and caramellised.
  3. Add the mashed garlic cloves, salt and pepper and add the stock. Cook for a few minutes then pour into the jug of a blender and make a smooth puree on medium for a few minutes.
  4. Pour the puree back into the pan, add the milk and cream and heat on low. Stir frequently and season to taste.
  5. Meanwhile peel the parsnip for garnish and slice very thinly. Heat vegetable oil in a frying pan on medium and when hot add the parsnip slices. Fry until brown and crispy. Take out with a spotted spoon and leave on kitchen towel.
  6. Garnish the soup with parsnip crisps, chilli flakes, and finely sliced flat leaf parsley. Serve warm.
The recipe is adapted from the lovely hungarian blog, here.