Today was a lovely sunny day and pretty breezy too - a perfect laundry day.
Between laundry loads I managed to make some tasty soup using a recipe from 'New Covent Garden's Book of Soups (New, Old & Odd Recipes)'.
450g/1lb parsnips, peeled and cut into lengths
50g/2oz freshly grated parmesan cheese
2 tbsp virgin olive oil
small knob of butter
1 medium onion finely chopped
1 tbsp plain flour
1.35 litres (2 1/4 pints) light chicken stock
salt and pepper
4 tbsp double cream
To make (by the book):
- Simmer the parsnips in boiling salted water for 3 minutes, drain then add half the parmesan, the butter and oil, and roast for 45 minutes before draining off the oil.
- Use the excess oil to roast the onions until soft then stir in the flour and cook for 1 minute.
- Add the stock stirring continuously, bring to the boil and add the parsnips before simmering for 10 minutes.
- Puree with the remaining cheese.
- Stir in the cream and season.
- Place the parsnips in the roasting dish with the oil and butter and roast for 30 minutes (no need to par boil).
- Add the chopped onion and roast for a further 15 minutes.
- Place the roasted vegetables and half of the cheese in a large pan.
- Add the flour to the roasting dish with some of the stock before adding to the vegetables with the rest of the stock.
- Bring to the boil and simmer for a few minutes before blending.
I didn't have any cream so used creme fraiche, putting dollops into the soup before topping with parmesan crisps and seasoning with salt and freshly ground black pepper.