This recipe was kindly sent to me by @cragchris on twitter, I’ve not had chance to try it yet but i will be sure to give it a go (along with my own version…coming soon) once my parsnips are ready.

In the meantime her is the recipe, it sounds awesome and as if it would just as happily suit a posh dinner party as being taken out into the hills in your flask, if you make it please leave some feedback!

Ingredients:

  • 2tbsp olive oil
  • 1 onion, chopped
  • 1 medium red chilli
  • 700g parsnips peeled and chopped
  • 1 lime, zest only
  • 1.3 litres vegetable stock
  • 150ml double cream

Method

  1. . Heat the oil in a pan, then cook the onion and whole chilli for 5mins until softened.Add the parsnips and lime zest. Stir well and cook for 2mins.
  2. Add the vegetable stock, bring to the boil, then simmer for 20-25mins. Remove chilli from the soup. split in half and remove the seeds and stalk.
  3. Liquidise the soup in a blender with the chilli until smooth.
  4. Return soup to clean pan, add 150ml cream, stir well, season to taste, then gently heat through.
  5. Alternatively, miss out step 4 and add a large spoonful of creme fraiche to each bowl when serving.
Wikio
Wikio