Parsnip Soup

I love parsnips, and I adore them roast. I have a sweet tooth, and roasting brings out the sweetness in the parsnips.

This soup was perfect after a long walk with the dog round our local wind farm – there was still snow on the ground and we all had an absolute ball. Of course, when we got home, we’df left it too late to make a loaf of bread to go with the soup, so I just used up an old loaf, and made chunky croutons.


The recipe comes form the New Covent Garden Food Co, and is from their ‘Soup for All Seasons’ book. I didn’t have the maple syrup it suggested, so used honey instead.

2 tbsp oil

4 parsnips, cut into lengths

2 tbsp maple syrup/honey

knob of butter

1 onion, chopped

1 clove of garlic, crushed

1 tbsp plain flour

1 3/4 pints chicken stock

4 tbsp double cream

Pop the parsnips into a pan of water, and bring them to the boil. THen drain, toss in the olive oil, and roast at 190c for 15 mins.

Add the honey or maple syrup, and roast for a further 15 mins, until sticky and caramalised. Allow to cool

Melt the butter, fry the onions and garlic until soft. Add the flour and cook for a further minute

Add the stock and parsnips, and bring to the boil. simmer for 10 mins.

Blend it until smooth, stir in the cream and season to taste.

Published in: on February 17, 2009 at 10:49 pm  Comments (2)  

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2 CommentsLeave a comment

  1. This is a lovely bowl of parsnip soup. I am trying out different soup recipes at the moment and this looks and sounds perfect.

  2. Good to see the books being put to such good use! Watch out on the NCG site for their new blogs etc and hopefully more recipes…

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