Sunday, 22 November 2015

Soup: cream of parsnip soup

I had some leftover cream, hence the addition.  Milk would also impart a creaminess to the soup.

one medium onion, peeled and roughly chopped
a bit of butter
three good sized parsnips, peeled and chopped
a squeeze of garlic
a vegetable stock pot (a good chicken stock would be better but I don't have that to hand)
a grating of nutmeg (and/or any other spices you fancy - I used nutmeg!)
some black pepper
boiling water
2 or 3 tbsp instant mash

The Thermione way
Place the butter and onion in the bowl and saute at 100, speed 2 for 5 mins.
Add the chopped parsnips and the garlic and ditto for two minutes.
Add thr stock pot, the nutmeg or other spices and black pepper and enough boiling water to make 1.5 litre
Cook on 100, speed 2 for 15 mins or until the parsnips are soft.
Zizz for 1 minute, speed 10 until the soup is very smooth.
Add the mash and zizz again.  Check seasoning and add salt if necessary - I did.

Before eating, reheat to 100, speed 2, then add the cream and briefly zizz before serving.

The normal way
Saute the onion in the butter until soft.  Add the parsnips and garlic and contiue for another couple of minutes.
Add the boiling water, stock pot, nutmeg and black pepper (and any other spices you fancy).
Simmer, covered until the vegetables are soft.
Zizz well.  Add mash and zizz again, check seasonings and adjust if necessary.  I needed to add some salt
Reheat and add cream.  Stir and serve.


  1. Is it quite sweet? The roast parsnips I had last week were uber sweet!

  2. It is a bit but the nutmeg takes away some and you could add some other curry spices to contrast.
    J x