Roast Parsnip Soup

Method

Courtesy of Alchemic Kitchen.

1. Halve and chop one onion, cook it gently with 1 tbsp of butter (or vegetable oil) until soft and golden. It will take longer than you think, keep the heat low and stir occasionally. Make sure you don't let it brown or the soup will be bitter.

2. Chop up your leftover roast parsnips and add to the pan with a sprig or two of thyme if you have it to hand.

3. Add 1.5 pints of stock - turkey is ideal but, vegetable is also a good option. Bring to a slow simmer for 10 minutes.

4. Take off the heat and remove the thyme sprigs. Use a blender to puree the soup.

5. If it's too thick for your liking, add a bit more stock.

6. Taste and add seasoning such as pepper.

At this point you can start playing - if you have leftover stilton, crumble some in, if you have cream, add a dollop. If nuts are more your thing, toast a handful of chopped hazelnuts or walnuts ad scatter over the top. We have been known to fry up stuffing until crisp and then scatter that across the top. If Santa has been kind and brought you truffle oil, a drizzle or two works absolute magic.

Ingredients

Prep time:

Cook time:

Serves: 2

  • One Onion

  • 1 tbsp of Butter (or Vegetable Oil)

  • 400g Roast Parsnips

  • 2 Sprigs of Thyme

  • Turkey or Vegetable Stock

  • Seasoning (Pepper)

  • Stilton (Optional)

  • Cream (Optional)

  • Nuts (Optional)

  • Stuffing (Optional)