Good, better, best
+ Good – Keep things simple and serve the soup as it is without garnishes or with ready-made croutons and a swirl of cream.
++ Better – Recipe
+++ Best – Blanch fresh parsley, add to iced water then blend with hot double cream. Cool, then fold into whipped cream. Add a spoonful to the soup as a special garnish.
Ingredients
• 50ml olive oil
• 250g onions, sliced
• 150g celery, sliced
• 150g leeks, sliced
• 500g parsnips, peeled and sliced, peelings kept to one side
• 2 bay leaves
• 800ml whole milk
• 50g KNORR Professional Vegetable Jelly Bouillon
• Oil for deep-frying
• Parsley oil, to garnish
Method
- Heat the olive oil in a large saucepan, then sweat the sliced onion, celery and leeks until soft.
- Stir in the parsnips, bay leaves, milk, 600ml water, KNORR Professional Vegetable Jelly Bouillon. Gently simmer until the vegetables are soft.
- Blend the soup until it’s smooth, then season and keep hot.
- Deep-fry the parsnip peelings and season.
- Serve the soup, topping with parsnip crisps and a drizzle of parsley oil.
