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Spiced parsnip soup with chive oil Recipe

Ingredients for 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 : 500 ml
  • Double cream : 200 ml
  • Unsalted butter : 50 g
  • Chive(s) : 0.25 bunch
  • Olive oil : 30 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
Method
  • 1

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

  • 2

    Dry roast the spices for a minute in a hot pan and remove one third, add this to the olive oil. Heat the butter with the rest of the spices and sweat the garlic and shallots for 5 minutes on a low heat. Add the parsnips and then add the stock and cream and leave to simmer until parsnips are tender. Strain but keep the liquid. Blend in a food processor until completely smooth by adding the liquid a little at a time. Check and adjust the seasoning.

  • 3

    Finely chop the chives and add to the olive oil along with the toasted spices.

  • 4

    Pour the soup into a small bowl and garnish with the spiced chive oil.

Chef's tip

«Finely slice some parsnips and toast or fry with a little oil till you make crisps and use these for garnish as well.»

An autumnal soup of lightly spiced parsnips finished with a chive oil.

Rate this recipe :

(3 votes)

  • Preparation  5mins
  • Cooking time  20mins
  • Rest time  0h

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