Parsnip and Parmesan Soup
Parsnips are one of the treats of Autumn and Winter. I never get a decent crop until mid-winter, but they are usually available in shops from early Autumn. The best way to serve small parsnips is simply to roast them with butter and olive oil. Older ones tend to be woody but using them in a soup gives you the flavour without the chewiness. This soup is a perfect combination of sweet roasted parsnips and salty Parmesan cheese.
Parsnip and Parmesan Soup
Older parsnips tend to be very woody and chewy, so I use them in soups. Roasting parsnips brings out a sweetness to this earthy vegetable and the saltiness of the Parmesan makes a perfect pairing. Serve it with a strong flavoured bread such as Rye.
- Course
- Diet
- Keyword
Soup
Gluten Free, Vegetarian
Barefoot Life, parsnips, soup, vegetarian
- Prep Time
10 minutes
- Cook Time
1 hour
- Servings
4 people
Ingredients
- 500 g Parsnips, sliced
- 3 Tbsp Parmesan cheese, freshly grated
- 2 Tbsp Olive oil
- 2 Tbsp Butter
- I Onion, roughly chopped
- 1.5 litres Vegetable stock
- Half Cup Cream
- Salt and pepper
- Freshly chopped parsley
Instructions
- Preheat the oven to 200 C
- Place the parsnips in a pot of water and boil for 3 minutes. Drain well
- Place the olive oil, butter and 2 Tbsp Parmesan cheese in a baking pan
- Add the drained parsnips and chopped onion. Shake around to coat the vegetables. (The hot parsnips will melt the butter)
- Roast for 45 minutes, shaking occasionally to prevent sticking
- Remove the pan from the oven and carefully add the hot stock. This will loosen any bits that have stuck to the pan. I put the pan onto the stove top, but you could tip the contents into a saucepan if you prefer.
- Bring to the boil, reduce the heat and simmer for 10 minutes.
- Blend the soup, return it to the pan (or pot). Add the remaining cheese and cream and season with salt and pepper.
- Serve sprinkled with chopped parsley.
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