Parsnip Soup
Smooth, subtly spiced, and finished with a drizzle of cream and herb oil—this parsnip soup is pure comfort. Pair it with warm, griddled stottie bread for the ultimate cosy meal. James used bread from Big River Bakery!
Ingredients
- 600g parsnips, peeled and grated with a box grater
- 400ml full fat milk
- 100ml double cream
- Salt and pepper
- Knob of butter
- Vegetable oil for frying
- Pinch of curry powder
Garnish
- Cream
- Herb oil
- Micro coriander
- To serve griddled stottie bread
Method
- Put the parsnips, milk cream and curry powder in a pan and bring to the boil before reducing to a simmer for five minutes.
- Blitz the soup until it is smooth, pour it back into a pan, and warm this through. Season.
- Spoon this into warm bowls, top with micro coriander drizzle over the cream and herb oil sit the stottie on the side.
Ingredients
- 600g parsnips, peeled and grated with a box grater
- 400ml full fat milk
- 100ml double cream
- Salt and pepper
- Knob of butter
- Vegetable oil for frying
- Pinch of curry powder
Garnish
- Cream
- Herb oil
- Micro coriander
- To serve griddled stottie bread
Method
- Put the parsnips, milk cream and curry powder in a pan and bring to the boil before reducing to a simmer for five minutes.
- Blitz the soup until it is smooth, pour it back into a pan, and warm this through. Season.
- Spoon this into warm bowls, top with micro coriander drizzle over the cream and herb oil sit the stottie on the side.
