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)  

Sunday Soup

As usual Sunday was soup day. A late afternoon call at the in-laws meant I didn’t have long to make soup for tea. Luckily the husband had made a loaf of bread in the morning, so it was just the soup to make.

I had some brocolli stalks in the fridge, along with some more brocolli and had picked up a piece of stilton reduced to 45p in the supermarket. As brocolli and stilton soup is quite quick, this seemed the obvious choice.


I roughly chop and fry an onion, then add in a diced potato. Then i roughly chop the brocolli and throw this in along with enough veg stock to just cover it. I then chop stilton into small chunks and throw this in too.

When the brocolli and psuds are cooked through and soft, i blitz it all to smoothness.

Published in: on February 2, 2009 at 8:01 pm  Leave a Comment  

Leek and Potato Soup

Sundays evenings mean one thing – Top Gear on the TV and a bowl of homemade soup and homemade bread to eat. I try to try new soups as often as possible, and also try differnet breads, although, naturally we have our favourites which we return to time and again.

A couple of things came together this week to produce this soup. At work, one of my colleagues brought in a leek and potato soup for her lunch. It was homemade, and she ate her way through it with much enthusiasm. Unfortunately, to me it looked and smelled like dirty dishwater, and this made me determined to make something better. A year ago, I would have told you that I didn’t like leeks, but then the Veg bloke at the farmers market gave me a couple, and as I abhor waste I decided I had to use them. So I cooked dinner one night (I can’t even remember what it was) but came to the conclusion that leeks are actually rather good!

Anyway, the quest for a decent leek and potato soup had begun. I consulted with the inlaws, friends and family, and also the BBC food message board. The soup had to be creamy, thick, be a simple leek and potato soup, and above all, it had to be really tasty and filling.

Eventually I decided that this recipe by Darina Allen was the one. It came recommended by someone I trust, looks thick, creamy and not at all like dishwater, and contains leeks, potatoes, stock and very little else. The one thing I did differently was I blitzed only half of it to smoothness, mixing in the other half to create a chunky creamy soup. It got a huge thumbs up, and is definitely one I’ll be doing again.

To go with the soup I made caramalised onion bread. I make the dough in my bread machine, then shape it, let it rise and cook it in the oven. To me this provides the best of both worlds – fresh, home-made bread, but the bread machine does the hard work for me. The caramalised onion bread is simple – chop 2 onions and gentry fry in butter until they are caramalised (not burnt) let them cool. Make a normal white loaf, and add in the onions for the last 10 mins of mixing. Make and shape as usual.

here’s the pics of the soup and the bread….

Leek and potato soup

onion bread

Published in: on November 16, 2008 at 9:37 pm  Leave a Comment