Transcript

Roast Parsnip Soup

5 parsnips peeled
Splash of good olive oil
1 stick celery
¼ leek
1 medium brown onion peeled and sliced
3 medium potatoes peeled
1.5 litres chicken or vegetable stock
½ cup white wine
3 bay leaves
Few fresh sage leaves
Knob butter
White pepper and salt to season

Method

You can cook this in a medium sized heavy based saucepan or in a slow cooker. I take the slow cooker option as it means I don’t have to come back and stir and by cooking it out for ten hours or more gives the house that lovely warm soup smell which is really welcoming on a rainy day.

Rough chop the parsnips and roast in the oven with the a light coating of olive oil for 45 minutes at 180 until slightly golden and soft.

Sweat the onion, leek and celery in a pan with the butter, adding the potatoes, parsnips and white wine. Stir on high for a couple of minutes then add the chicken stock, sage and bay leaves.

Bring to boil then drop to a simmer for an hour stirring occasionally. Remove bay leaves, blitz then season.

If using the slow cooker, sweat the onion, celery and leek then add to the pot with everything else and cook out, then blitz and season.