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Parsnip and Potato Soup

Name: Parsnip and Potato Soup
Yield: 1 serving
Ingredients: 1 tbspn oil; 125 gm potato (prepared weight); 15 gm butter; 400 ml chicken stock (see notes 1); 100 gm onion (prepared weight); salt to taste; 125 gm parsnip (prepared weight); freshly ground black pepper to taste

A classic English parsnip and potato soup with potato (prepared weight), chicken stock (see notes 1), parsnip (prepared weight). Hearty, comforting and proper.

16 min

Prep

45 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

1 tbspn oil
125 gm potato (prepared weight)
15 gm butter
400 ml chicken stock (see notes 1)
100 gm onion (prepared weight)
salt to taste
125 gm parsnip (prepared weight)
freshly ground black pepper to taste

Method

1
Finely chop the onion.
2
Chop the parsnip into 'batons' (see picture).
3
Peel and chop the potato into approx 1 inch cubes.
4
Heat the oil and butter in a decent sized saucepan, over a lowish heat and cook the parsnip and onions for , stirring regularly.
5
Add the potato and cook for , stirring regularly.
6
Add the stock, bring to the boil, and simmer, covered, for , stirring occasionally.
7
Blend until smooth.
8
Return to the heat, season to taste (see notes 2) and heat through.
9
Serve with toast.