Ingredients
- 1 tbsp Olive oil
- 1 Onion diced
- 1 Bunch of thyme chopped
- 6 Garlic cloves crushed
- 20 g Butter
- 300 ml Whole milk
- 300 ml double cream
- 1 kg Parsnips
- 300 ml Vegetable stock
- Sea salt + Coarse black pepper
- To serve: optional
- A handful of croutons
- 150 g Diced pancetta
Instructions
- Peel the parsnips and cut into 1 cm thick chunks. Cook in a large frying pan over a medium-high heat until they become soft and start to colour a little bit. Add the butter half way through.
- In a saucepan, fry the onion, garlic and thyme until the onions are soft and translucent.
- Pour the milk, vegetable stock and cream into the saucepan.
- Add the cooked parsnips and simmer over a medium heat for 20 minutes.
- Meanwhile, add the diced pancetta to a cold frying pan, you don't need to add any oil. Coo on a high heat until crispy. Drain the fat and set aside.
- Use a hand blender to blitz the parsnips. Once smooth, season and taste. This soup loves coarse black pepper.
- If it it too thick, loosen with stock or water. If it is too thin, cook on a medium heat to reduce.
- Once ready to serve, ladle the soup into a bowl, scatter with croutons and the crispy pancetta pieces.
Nutrition
Calories: 380kcal
