This super flavourful soup, made with parsnips, celery, onion and parsley, is very simple to make but it yields big flavour. Serve with some warm crusty bread and some chopped fried bacon sprinkled on top for extra flavour.
- 12 parsnips
- 1 onion
- 1 celery stalk
- 1.5 litres chicken stock
- 200ml milk
- Salt and pepper
- 30g parsley
- 2 tbsp. each butter and oil
Finely dice the onion and celery stalk. Peel the parsnips if needed and dice.
Melt the butter and oil in a large saucepan. Add the onion and celery stalk and fry for 5-10 minutes until soft and sweet, not browned.
Add the parsnips and fry for 2-3 minutes. Add the stock and bring to the boil, then reduce to a simmer and cook for 30-40 minutes until the parsnips are tender. Add the parsley and simmer for 3-4 minutes, then blend using a stick blender until completely smooth.
Season to taste with salt and pepper. Take the pan off the heat and add the milk, stirring until you reach the desired consistency.