Creamy parsnip soup

Very smooth, well filling and lightly spiced soup with parsnips.

Serves 6: 900g parsnips 50g butter 1 onion, chopped 2 garlic cloves, crushed 1-2 tsp ground cumin

1 tsp ground coriander 1000-1200 ml chicken stock 100-150 ml single cream Salt and ground black pepper, to taste Chopped chives or parsley and/or croutons, to garnish

1. Peel and thinly slice the parsnips. 
2. Heat the butter in a large pan and add the peeled parsnips and chopped onion with the crushed garlic. Cook until softened but not coloured, stirring occasionally.
3. Add the ground cumin and coriander to the vegetable mixture and cook stirring, for 1-2 minutes, and then gradually blend in the hot chicken stock and mix well.
4. Cover and simmer for about 0 minutes, or until the parsnip is soft.
5. Puree the soup. Adjust the texture with extra stock or water, if necessary, and season to taste.
6. Add the cream and reheat without boiling.
7. Serve immediately, sprinkled with chopped chives or parsley and/or croutons, to garnish.

Bon Appetit!

Source: 400 best-ever soups