Parsnip cream soup

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Parsnips are the most underrated of winter vegetables, with almost no fat, no cholesterol and no sodium, so they are perfect for weight watchers. And if these facts are not enough for you then I have more good news: they’re full of vitamins and minerals which means they’re bursting with goodness, being high in fiber, folic acid and potassium, they raise energy and help to reduce blood pressure.

I prepared today and it was really delicious with a slice of fresh bread and a small spoon of basil pesto!

Ingredients: Olive oil, 1 knob butter, 1 large onion, peeled and finely chopped, 1 clove of garlic, peeled and finely chopped 4 big or 8 small parsnips, peeled and chopped into centimeter chunks, 500 ml semi-skimmed milk or cream, 1 liter good chicken stock, sea saltPfander-Bregenz 059

Directions: Heat a splash of olive oil and the butter in a large saucepan on a low heat. Add the onion and garlic. Gently fry for around 10 minutes, until the onions are soft and sweet.

Drop in the chopped parsnip and pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for about 30 minutes with a lid on.

Check that the parsnips are cooked by sticking a knife through them. They should be soft. When cooked remove them from the heat and carefully blitz up using a hand blender or liquidizer. Pass the soup through a fine sieve to get the super smooth constancy. Taste the soup to see if it needs a little more salt.

Serve with a spoon of basil pesto, and a few sprigs of wood sorrel (if you like), and a good hunk of warm crusty bread.



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