Our mum makes one of the best parsnip soups. It is creamy and comforting but not too heavy and rich. We like to add some crispy bacon to the top, plus a few garlicky croutons. Parsnips have a ...
Add the onion, garlic and parsnip, cooking for 5 minutes ... Serve hot with a few toasted pumpkin seeds, and leek and olive focaccia, if desired (see recipe below). 1. Place the tepid water ...
Add the parsnip, celery root ... reduce to a simmer and cook for 45 minutes. Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender.