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Parsnip soup with chive oil Recipe

Rich curried parsnip soup with fennel and cumin spiced chive oil.

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Parsnip(s) : 12 whole
  • Shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Fresh thyme : 6 sprig
  • Fenugreek seed(s) : 5 g
  • Fennel seed(s) : 5 g
  • Cumin seed(s) : 5 g
  • Vegetable stock : 1000 ml
  • Double cream : 200 ml
  • Unsalted butter : 4 g
  • Chive(s) : 0.25 bunch
  • Olive oil : 30 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
Method
  • ETAPE 1

    Pick the thyme, finely dice the shallots and garlic and peel and cut the parsnips into large cubes.

  • ETAPE 2

    Dry roast the spices for 3 minutes in a hot pan and remove one third to flavor the oil. Heat the butter with the rest of the spices and sweat the garlic and shallots for 5 minutes on a low heat. Then add the parsnips and season. Add the stock and cream and leave to simmer until tender. Blend until completely smooth.

  • ETAPE 3

    Finely chop the chives and add to the oil along with the toasted spices.
    Pour the soup into a small bowl and garnish with the spiced chive oil.

Chef's tip

«You can easily use any winter vegetables in this dish to vary the taste. »

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