Parsnip and Truffle soup Recipe

Parsnip and Truffle soup Recipe

For me parsnips are really under rated as a vegetable. If they are cooked just right they retain their natural sweetness, and once blended they add texture to either soups or purees.

Ingredients

250g shallots roughly chopped
1 kg parsnips, peeled and roughly chopped
50 g butter
2.5 g thyme
3.75 liters vegetable stock
Salt and freshly ground white pepper
Truffle oil to drizzle when serving
Chopped parsley for garnishing

 

Optional Extra

Once you have peeled and chopped the parsnips, and they are in the roasting pan, generously drizzle them honey. It adds favour and also compliments the truffle oil which will be drizzled on the soup as you serve it

Method

Melt the butter in a large thick bottomed pan and gently cook the shallots.

Roast the parsnips with butter and oil in the oven until soft. When the parsnips are soft but not over cooked, add them to the pan of cooked shallots and thyme. Add the vegetable stock, bring to the boil, and then reduce the heat to a simmer, season with salt and pepper and simmer until the parsnips are cooked all the way through, and you are happy that the flavors have infused. Blend the soup until you have a smooth consistency. If you feel the soup is a little thick, you can add a little more vegetable stock until it reaches the consistency you like.

As you serve the soup, drizzle good quality truffle oil over the top of the soup. It adds not only heaps of flavor but also a visual garnish to the dish. Place some chopped parsley in the centre of the bowl, this lifts the dish adding color

Bon Appétit

Interesting facts about parsley

As a vegetable it is rich in calcium, magnesium, and potassium. It is also rich in folic acid, vitamin C, B1, B2, B3, B5, B6 as well as vitamin E