Parsnip soup with parsley cream and croutons
Parsnip soup with parsley cream
Remember when we went to the Lindenhoff last week? Besides the beautiful beef we also brought back parsnips and chestnuts. I am still undecided on the chestnuts although I might be making something with those tomorrow. The parsnips however seemed to be perfect for a warming soup. The weather here has really been terrible the last couple of days and I always feel that it takes a while for autumn to set in, but when it does; it hits in full force! Tom is not home tonight; having a night out with the boys, so I got to make something that I just know he wouldn’t like so much. Parsnip has a slightly sweet taste, as does pumpkin and he doesn’t like either of those in soup.
If I hadn’t been trying to lose weight, I would have opted for something with loads of french beautiful cheese, but *deep sigh* that will have to wait a while. In fact; Tom has promised me that he would personally make a cheese plateau for me accompanied by a beautiful port wine when I have lost 10 kilo! For someone who hates cheese that is special, although maybe not the best thing to eat unless you want those ten kilo’s to be back as soon as possible… 
I’m not there yet, but going strong nonetheless, so the magic number 10 is not that far away anymore… It makes me want to get there even faster, as I cannot wait to see what he comes up with! (Going into a cheese shop alone would be a real challenge for him. He just cannot stand the smell!)
But ok no cheese for me tonight, but instead this gorgeous parsnip soup with a cream of parsley and some homemade croutons. The original recipe was featured in the Good Food of this month. The soup was wonderful; lovely creamy in texture and the parsley gave it just that bit extra. Now this is obviously a vegetarian dish as it is right now, but I would love love love some crunchy bacon in this for next time or mmm, little bit of feta cheese crumbled in would give it just a little bit extra, but as it is; it was close to perfection!
Parsnip soup with parsley cream
Yield: 1-2
Ingredients:
1 tbsp of olive oil
1/2 onion finely chopped
250 gr of parsnip, cut into chunks
2 bay leaves
150 ml of milk
250 ml of vegetable stock
some double cream (I think I used about 50 to 75 ml)
For the parsley cream:
50 gr curly parsley
80 ml of double cream
80 ml of whipping cream, whipped to soft peaks
Garnish:
Cubes of old bread
1 tbsp of olive oil
Directions:
Heat the oil in a saucepan and fry the onion until soft but not coloured. Add the parsnips, bay leaves, milk and stock and bring to the boil and summer gently until the parsnip is very soft. You might have to add some more stock while cooking; I found it evaporated rather quickly making the soup eventually too thick, so adding extra stock will keep it liquid enough. When soft, remove the bayleaves and drain off, but keep the liquid. Put the parsnips in a blender and whizz them until pureed and add some of the cooking fluid while whizzing until you have a good consistency but not too thick. At this point you can add some double cream to it, to make it a little creamier.
For the parsley puree and cream, blanch the parsley in boiling salted water for 30 secs, then refresh in iced water - this keeps the green colour. Repeat this process twice. Keep in mind that the mountain of parsley you think you have will diminish to almost nothing when blanched.. :) Bring the double cream to the boil. Squeeze out all the water from the parsley, then put in a blender and while slowly adding the hot cream whizz until it is as smooth as you can get it. Cool. Fold a little of the parsley puree through the whipped cream until nice and green. Season and chil. Keep the remaining puree for serving.
For the garnish; heat the oil and toss in the cubes of bread and toast until golden. Drain on kitchen towel if needed and add to the soup.
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Parsnip tastes so good and your soup must be wonderful!
Cheers,
Rosa
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stunning photo!
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aww he’s so supportive! My hubs hates cheese too so whenever I cook with cheese, it had to be subtle.
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I don’t think parsnips get enough love! I adore the simplicity of this soup Simone…it’s a perfect winter warmer! And congratulations on the progress of your weight loss…those cheeses will be in your sights soon!
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just caught up on your blog. looks like I’ve missed many great recipe and photos. and I really like the new background: so fall-y!
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I really like parsips. It has such a distinct taste.. and love the idea of adding the parsley cream on top!!
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delicious way to eat parsnips
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Looks so creamy and wonderful, Simone. Parsnips are definitely an under-appreciated veggie.
I like that you can see someone (you?) in the spoon in that first shot!
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Oh wow, this soup looks amazing. So creamy and delicious!
I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.
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This is gorgeous! I love parsnips and unfortunately cannot get them in Greece. YOu could also mix them up with celery root. They go together really well.
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I love parsnips and this soup looks right up my alley. Unfortunately it’s getting a little too warm here to continue enjoying soups. I’ll definitely be bookmarking this for any upcoming cold days!
Beautiful blog too
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This is so lovely! I think a soup like this is perfect, earthy and rich with the crunch of croutons. And I love the parsley cream you added. Gorgeous! And we (husband) could do without cream and cheese and all that. And I’m so pleased your diet is going well!
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How sweet of Tom! Well, this soup may not be as decadent as cheese, but it certainly doesn’t look like diet food, either!
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MMMMMMM,..Simone!! I love parsnip soup & this delightfully parsley cream looks sensational!
MMMMM,..I also tagged you with 10 culinary questions on my latest post!! Come over & check them out!
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Your soup looks silky smooth, and I love the color of the parsley cream! Your cheese reward sounds fantastic. Can’t wait to hear what’s included in it!
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First — it’s simply gorgeous. Secondly, I’m *this close* to being able to taste all those deliciously sweet & earthy flavors. Parsley cream is brilliant. And I LOVE the color.
Now… what of the cheese??
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That parsley cream is beautiful. Great idea. I never ate parnsips before but I would surely try this soup.
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Ha! I just bought some parsnips today! Guess what I”m having for dinner tomorrow? Thanks for posting this.
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Love parsnip paired with soup. Lovley combo!
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