Parsnip Soup with Collard Greens Recipe
This parsnip soup recipe is silky, comforting and indulgent all at the same time – perfect for when you need something simple yet utterly delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Colander
- Pot
- Saucepan
- Wooden spoon
- Immersion blender
- Fine-mesh sieve
- Ladle
- Grater
- Pepper mill
- Measuring spoon
- Mixing bowl
- Stove
Ingredients
- 10 parsnips, medium-sized
- 150g of unsalted butter
- 1.5l whole milk
- 1 Parmesan rind
- 500ml of water
- 4 fresh bay leaves
- 12 black peppercorns
- 50g of Parmesan, freshly grated
- sea salt
- 150g of collard greens
- lemon juice, to taste
- extra virgin olive oil
- freshly ground black pepper
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