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.
Servings 4


  • 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
  • Parsley
  • Salt & Pepper


  • Melt the butter gently and cook the onion (sliced) without any colour until soft.
  • Add the garlic (sliced) and parsnip (peeled and diced) and stir into the onion for a couple of minutes.
  • Add the stock (pre-melted) and simmer gently until the parsnip is soft.
  • In the meantime, fry the bacon (finely chopped) until crispy and put to one side.
  • 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.)
  • Once blended transfer back to a clean pan to warm through, add the double cream and finish seasoning.
  • Serve garnished with crispy bacon and parsley.
  • Tip: Use white pepper instead of black pepper when seasoning.
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