Main

The Pure Stock Co Parsnip Soup

Posted by
The Pure Stock Co
Posted on
1 Nov 2021

A lovely versatile autumnal soup that can be dressed up or down according to your taste or the occasion. This recipe shows you the basic method of how to make a parsnip soup with a simple garnish of crispy bacon & parsley. Blended to a smooth velvety consistency with a splash of cream it is the perfect, indulgent dinner party starter. For a vegetarian option make with vegetable stock and garnish with a sprinkle of cumin powder.

TweetSave
Makes4 Servings
 4 Parsnips
 1 Onion
 1 Garlic clove
 1 l (2 x 500ml) Chicken Stock
 150 ml Double Cream
 50 g Streaky Bacon
 30 g Unsalted Butter
 ParsleyChopped
 Salt & Pepperto taste
1

Melt the butter gently and cook the onion (sliced) without any colour until soft.

2

Add the garlic (sliced) and parsnip (peeled and diced) and stir into the onion for a couple of minutes.

3

Add the stock (pre-melted) and simmer gently until the parsnip is soft.

4

In the meantime, fry the bacon (finely chopped) until crispy and put to one side.

5

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.)

6

Once blended transfer back to a clean pan to warm through, add the double cream and finish seasoning.

7

Serve garnished with crispy bacon and parsley.

8

Tip: Use white pepper instead of black pepper when seasoning.

Ingredients

 4 Parsnips
 1 Onion
 1 Garlic clove
 1 l (2 x 500ml) Chicken Stock
 150 ml Double Cream
 50 g Streaky Bacon
 30 g Unsalted Butter
 ParsleyChopped
 Salt & Pepperto taste

Directions

1

Melt the butter gently and cook the onion (sliced) without any colour until soft.

2

Add the garlic (sliced) and parsnip (peeled and diced) and stir into the onion for a couple of minutes.

3

Add the stock (pre-melted) and simmer gently until the parsnip is soft.

4

In the meantime, fry the bacon (finely chopped) until crispy and put to one side.

5

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.)

6

Once blended transfer back to a clean pan to warm through, add the double cream and finish seasoning.

7

Serve garnished with crispy bacon and parsley.

8

Tip: Use white pepper instead of black pepper when seasoning.

The Pure Stock Co Parsnip Soup
Latest Recipes
  • Free From
    6 Jan 2022
    READ MORE
    Boozy Cranberry & Port Relish
    Posted on
    Posted by
    The Arundell
  • Drink
    5 Jan 2022
    READ MORE
    GIMBER Virgin Mojito
    Posted on
    Posted by
    Eversfield Organic
View all Recipes