It’s December so every restaurant menu is awash with parsnip soup with various additions and of varying quality. Inspired by many disappointing parsnip soups I’ve had in Christmasses past, I thought I’d whip up this festive version with a bit more punch than your average Christmas pub menu soup.
I think this soup would be a great way to use up leftover roast parsnips from Christmas Day, to make a nutritious and virtuous Boxing Day lunch. My parsnips were raw chopped ones boiled but I think roasted ones used the same way (but cooked for less time) would be fantastic.
Parsnip & Sage Soup
Serves 4 (2 for dinner and 2 lunch sized portions!)
1/2 white onion
3 large parsnips
Handful of fresh sage
3/4 litre of vegetable or chicken stock
mascarpone and your favourite bread to finish
Heat oil in a large saucepan, roughly chop your onion and fry it in the oil for a few minutes on a medium high heat. Peel and roughly chop the parsnips and add to the pan, fry for a couple of minutes til they start to get a bit of colour. Season well and then chuck in in the sage (stems and leaves are fine) and pour over the stock – you want the stock to go about an inch over the top of the vegetables.
Simmer for 15-20 minutes til the parsnips are very soft. Blend with a stick blender, check for seasoning. If it seems a little thick add some more stock to thin, or a little cream if you are feel fancy.
Serve with a nice dollop of mascarpone and toasted bread. I had some lovely pumpkin seed and cranberry bread from Morrison’s (thank you Miss Sue Flay for the tip!) which is nice and festive as well as being yummy.