Parsnip soup recipe
This recipe for parsnip soup with truffle oil and hazelnuts is the perfect low-fuss weeknight meal.
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.gourmettraveller.com.au.
Cooking tools:
- Saucepan
- Blender
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring spoon
- Mixing bowl
- Serving bowl
- Stove
Ingredients
- 80 gm cold butter, coarsely chopped
- 2 tbsp extra-virgin olive oil
- 1 small leek, white part only, thinly sliced
- 4 thyme sprigs
- 2 garlic cloves, finely chopped
- 500 ml (2 cups) vegetable stock
- 600 gm parsnips (about 3 large), cut into 1cm pieces
- 300 ml pouring cream
- 2½ tbsp white truffle oil (see note)
- 50 gm roasted hazelnuts, chopped
- 2 tbsp oregano leaves
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