Parsnip soup

I never get tired of soups during the autumn and winter, but I like to try new flavours and my aim is probably to try to make soup of most vegetables.

I have actually not made one with just parsnip in before, but this was really good. Parsnip is a sweet vegetable so it definitely needs the onions and garlic as well as the mushrooms on top to balance that out. Add a little truffle oil to enhance the mushrooms even more and this soup could be served at a dinner party as a starter.

Parsnip soup with fried mushrooms, serves 2

500 g parsnips, peeled and cut into smaller pieces

1/2 onion, finely chopped

1 garlic clove, pressed

water

1 tsp concentrated vegetable stock

100 cream

1 tsp dried thyme

salt, white pepper

To serve:

6-7 chestnut mushrooms, thinly sliced, fried in butter and oil + truffle oil

Fry the onion in olive oil in a large sauce pan without it browning. Lower the heat and add the garlic. Fry for 30 seconds. Add the parsnips and fry for a minute or so. Cover the parsnips with boiling water. Add the stock and bring to the boil. Cook until the parnips are very soft. drain 1/3 of the water but set it aside. Mix the 2/3 with the parsnips until smooth. Add more of the water if needed. Bring the purée to the boil and add cream and thyme. Season to taste with stock, salt and pepper. Add some milk if the soup is too thick. Pour into bowls and top with the mushrooms and truffle oil. Serve straight away.

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