Parsnip Soup

Cook time 45 minutes
Servings 4

Ingredients

2 tbsp olive oil, plus extra to serve

1 onion, chopped

500g parsnip, peeled, core removed  and cut into 3cm pieces

3 cups of chicken stock

150ml cream

Pinch of salt and white pepper

1/2 bunch chives, finely chopped   

Parsnip Soup

Method

Heat oil in a pressure cooker or large pot over a medium heat. Add the onion and cook for 2-3 minutes ensuring not to colour. Add the parsnip, coat in the oil and onions and then add the stock and 3 cups of water to ensure all of the parsnip are completely covered.

Bring to the boil and turn down to a simmer. Season with salt and white pepper and cook for 45 minutes to an hour or if using a pressure cooker cook for 30-35 minutes under pressure.

Once cooked add the cream and then using a stick blender, blend to form a smooth and silky soup.

Serve soup with chives, white pepper and drizzle of extra oil.