Tuesday, 12 August 2014

Creamy Parsnip Soup

Serves 6

Parsnips may look like a mutated white carrot, but this root vegetable has a nutty sweet flavour, is fabulous roasted and gives mashed potato an earthy flavour when added.  Here I have used them to make a velvety smooth and satisfying soup, perfect for a cool evening. Delicious! Serve well seasoned with some crusty sourdough bread.


What's in it?


1 onion, peeled and halved
20g butter
500g parsnip, peeled and roughly sliced
500g potatoes, peeled and quartered
2tbs vegetable stock paste (see Note)
1L water
6 sage leaves
1/4 cup light thickened cream
Chives, for garnish


How do I make it?


1. Place onion into mixing bowl and chop 3sec / speed 7. Scrape down sides of bowl. 

2. Add butter and saute 4mins / varoma / speed 1.


3. Add parsnip, potatoes, stock paste, water and sage and cook 25mins / 100°C / speed 1. 


4. Blend 30sec / speed 8, gradually increasing from speed 1 to speed 8 or until a smooth consistency is achieved. 


5. Add cream, season to taste, and blend 30sec / speed 4 to 5. 


6. Serve soup hot, garnished with chives and extra black pepper.


4 Propoints per serve. 

Notes:


I use the vegetable stock paste from Thermomix's Everday Cookbook.

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