Parsnip Soup
Smooth, subtly spiced, and finished with a drizzle of cream and herb oil—this parsnip soup is pure comfort. Pair with warm stottie bread.
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Cooking tools:
- Immersion blender
- Griddle
- Saucepan
- Ladle
- Serving bowl
- Spoon
Ingredients
- 600g parsnips, peeled and grated with a box grater
- 400ml full fat milk
- 100ml double cream
- Salt
- pepper
- Knob of butter
- Vegetable oil for frying
- Pinch of curry powder
- Cream
- Herb oil
- Micro coriander
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