Parsnip Soup Recipe
There's something wonderfully comforting about parsnip soup that captures the very essence of autumn cooking. This humble root vegetable transforms into something quite magical when treated with care - becoming creamy, sweet, and deeply satisfying in the most elegant way possible.
The beauty of this recipe lies in its adaptability. At its heart, it's a simple combination of parsnips, onions, and quality stock, but the finishing touches can transform it completely. The classic garnish of crispy bacon and fresh parsley adds texture and colour, whilst the vegetarian version with a dusting of cumin offers an entirely different but equally delicious experience.
What makes this soup truly special is the technique - the gentle cooking of the vegetables without colour preserves the clean, sweet flavour of the parsnips, whilst the careful blending creates that signature velvety texture. The splash of double cream at the end isn't just indulgent, it's essential for achieving that restaurant-quality finish.
This is the kind of soup that works equally well as a simple supper on a chilly evening or as an elegant starter for a dinner party. It's proof that the best dishes often come from the most straightforward ingredients, treated with respect and understanding.
What You'll Need
Serves 4
| Parsnips | 4 large |
|---|---|
| Onion | 1 |
| Garlic | 1 clove |
| Pure Chicken Stock | 2 x 500ml |
| Double Cream | 150ml |
| Streaky Bacon | 50g |
| Unsalted Butter | 30g |
| Fresh Parsley | Chopped, for garnish |
| Seasoning | Salt & Pepper to taste |
How To Make It
Melt the butter gently and cook the onion (sliced) without any colour until soft.
Add the garlic (sliced) and parsnip (peeled and diced) and stir into the onion for a couple of minutes.
Add the stock (pre-melted) and simmer gently until the parsnip is soft.
In the meantime, fry the bacon (finely chopped) until crispy and put to one side.
Season the soup lightly before carefully transferring to a jug blender, adding a little water if required. (A hand blender will work, but it won't be as smooth)
Once blended transfer back to a clean pan to warm through, add the double cream and finish seasoning.
Serve garnished with crispy bacon and parsley.
Chef's Tip
Use white pepper instead of black pepper when seasoning to maintain the soup's pristine appearance. For a vegetarian version, simply use vegetable stock and garnish with a sprinkle of cumin powder instead of bacon.
