Parsnip Soup
Cook Time 45 minutes
Servings 4
Ingredients
2 tbsp extra virgin 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
Method
Heat half of the extra virgin olive 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 remaining extra virgin olive 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 an extra drizzle of extra virgin olive oil.