Parsnip & Onion

Parsnip and Onion

Ingredients:

500g parsnips, peeled and chopped

3 large onions, thinly sliced

1 litre vegetable stock

2 tbsp olive oil

2 cloves garlic, minced

1 tsp thyme (dried or fresh)

Salt and pepper to taste

Cream or crème fraîche for serving (optional)

Instructions:

Caramelise Onions: In a large pot, heat 1 tablespoon of olive oil over low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are golden brown and caramelised, about 30 minutes.

Sauté Parsnips: In another pan, heat the remaining olive oil over medium heat. Add the chopped parsnips and minced garlic, sautéing until the parsnips start to soften.

Combine Ingredients: Add the caramelised onions to the parsnips. Sprinkle in thyme, and season with salt and pepper.

Add Stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and let it simmer until the parsnips are completely tender, about 20 minutes.

Blend Soup: Use an immersion blender or transfer to a regular blender to puree the soup until smooth.

Serve: Ladle the soup into bowls. Swirl in some cream or crème fraîche if desired.

Tips:

Take your time caramelising the onions; this step adds a rich depth of flavour to the soup.

For a nutty twist, add a sprinkle of toasted almonds or walnuts when serving.

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