Friday, 31 October 2014

roast parsnip & parmesan soup

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.

My changes:
  • 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 made parmesan crisps with the remaining cheese.  Sprinkling the parmesan onto baking parchment in a small pan made it easier to place the cheese discs them on a rolling pin to curl and crisp up.

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.

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