There are several meals outside of the traditional turkey Christmas lunch that need to be catered for over the next couple of festive weeks and my truffled parsnip soup is something that definitely fits within the festive food category. I made this soup as part of my December supper club menu and it got lots of praise – I think it’s down to the garnishes. Try this soup without them and it just won’t quite have the same impact. Garnishes, especially of the truffle and nut variety, turn this soup into something really quite special.
Obviously parsnips are in abundance at this time of the year and there is always a surplus bag lurking at the bottom of the fridge that need using up or a pile of roasted parsnips that didn’t get polished off because, let’s face it, we all cook far too much for our Christmas lunches so surplus of everything is always likely.
Making a soup for Boxing Day which could see you through the next few days after Christmas, is one of the easiest things to do and this truffled parsnip soup will elevate those parsnips onto a much higher taste plane. This is to do with a few factors that will turn not only this – but any wintery root soup – into something special. Cream, truffle oil and toasted chopped hazelnuts. The trinity that is essential for this luxurious soup. All three and only all three will do. The results will be worth it as will the compliments you receive.
I have also made an excellent version of this soup replacing the parsnips with celeriac and it is just as delicious. You could also crumble/finely chop some leftover cooked bacon, sausages or stuffing over the soup for a meatier version. Parmesan would also add a powerful umami hit. This is definitely the soup I would recommend you try this year, especially if you have been given or get given a blender/soup maker in the next week or so then what’s stopping you?!
Here are a few other inspired festive soup recipes from around the web:
Lentil & ham soup – Fab Food 4 All
Celeriac & hazelnut soup – The Veg Space
Sweet onion, cabbage & wild rice soup – Food to Glow
Apple, celeriac & thyme soup – Natural Kitchen Adventures
Roasted cauliflower soup – Cook Sister
Leftover Brussel sprout soup – Greedy gourmet
Chunky vegetable & sausage soup – Elizabeth’s Kitchen Diary
Celery, apple & blue cheese soup – Veggie Desserts
Truffled Parsnip Soup for Christmas
- 3 tbsp olive oil
- 1 tbsp butter
- 1 bag parsnips peeled and roughly chopped
- 2 onions roughly chopped
- 3 sticks celery roughly chopped
- 1 leek roughly chopped
- 750 ml approx hot vegetable stock or enough stock to cover the vegetables
- 100 ml double cream
- salt & pepper
- 50 g toasted hazelnuts chopped for garnish
- Belazu truffle oil this is the one I love to use drizzled over the finished soup
- Croutons optional
- Heat the olive oil and butter in a large pan until the butter has melted. Add in the onion, leek, celery, salt, pepper and parsnips. Fry on a medium/low heat for 5 minutes, stirring regularly.
- Pour over the hot stock, bring to the boil then lower the heat and simmer the soup for 30 minutes.
- Pour in the double cream then blend the soup and check the seasoning. If the soup is too thick, add a splash of milk to thin it to the required consistency.
- Pour into serving bowls and sprinkle with toasted hazelnuts and a generous drizzle of truffle oil.
This soup keeps well in the fridge for up to a week in a sealed container. Alternatively freeze the leftovers in a zip lock bag ad defrost overnight in the fridge when required.