Soup Recipes > Cream of Parsnip and Swede Soup

This recipe is part of the March 2010 Recipes Menu


Starter - Parsnip and Swede Soup
Main Course - Lamb Shank
Dessert - Lemon and Almond Gateau

How to make Cream of Parsnip and Swede:
Made from the cheapest of root vegetables a pinch of cinnamon and plenty of black pepper transforms this soup into an elegant dinner party winner.





Ingredients

Cream of Parsnip and Swede Soup
2 onions, peeled and chopped
1 small swede, peeled and chopped
the weight of the swede in parsnips, peeled and chopped
2oz butter
salt and black pepper
1 chicken stock cube
a pinch cinnamon
1 pint water
milk for thinning soup
finely chopped parsley and cream to serve
(see measure conversions for more information)

Method

- Melt the butter in a large saucepan.
- Add the vegetables to the butter and cook gently until softened without browning.
- Add the water and stock cube.
- Add salt and pepper.
- Simmer gently for about 1 hour.
- Do not strain.
- Allow to cool and blitz the vegetables and cooking water in a blender.
- Add enough milk to make a suitable consistency for the soup.
- Add the cinnamon.
- Check the seasoning.
- Serve with parsley and a swirl of cream.