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You are here: Home / Christmas / Truffled Parsnip Soup for Christmas

Truffled Parsnip Soup for Christmas

December 20, 2017 by Laura Scott 15 Comments

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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. 

truffled parsnip soup

Truffled parsnip soup

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.

truffled parsnip soup

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?!

Merry Christmas!

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
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Truffled Parsnip Soup for Christmas

Truffled Christmas parsnip soup makes a perfect festive meal with the rich luxurious additions of cream and truffle oil. Enjoy it along with all the other Christmas leftovers.
Course Appetizer, Christmas, Lunch, Soup
Cuisine British
Keyword truffled parsnip soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Laura Scott

Ingredients

  • 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 hot vegetable stock or enough stock to cover the vegetables
  • 100 ml double cream
  • salt & pepper
  • 50 g toasted hazelnuts chopped for garnish
  • Truffle oil this is the one I love to use drizzled over the finished soup
  • Croutons optional

Instructions

  1. 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.
  2. Pour over the hot stock, bring to the boil then lower the heat and simmer the soup for 30 minutes.
  3. 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.
  4. Pour into serving bowls and sprinkle with toasted hazelnuts and a generous drizzle of truffle oil.

Recipe Notes

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.

 

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Related

Filed Under: Christmas, Family food, Soups, Vegetarian dishes Tagged With: celery, Christmas, Cream, Leek, Onions, parsnip, Soup, toasted hazelnuts, truffle oil, vegetable stock, vegetarian

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Comments

  1. Ceri Jones says

    December 21, 2017 at 4:46 pm

    This looks delcious. I adore truffle, makes everything taste so exquisite, and my sister already told me your version was delish! Happy Christmas!

    Reply
    • Laura Scott says

      December 21, 2017 at 5:03 pm

      It was lovely to see Rhian again Ceri, I agree truffle makes everything taste so much more luxurious. Merry Christmas!

      Reply
  2. Jacqueline Meldrum says

    December 21, 2017 at 4:53 pm

    Oh now that sounds like a heavenly combination and it looks so good. I love a bowl of soup for dinner. So filling and so much flavour, as well as a healthy choice. Shared x

    Have a great Christmas

    Reply
    • Laura Scott says

      December 21, 2017 at 5:01 pm

      Thanks to you Jac, have a very merry Christmas!

      Reply
  3. Camilla Hawkins says

    December 22, 2017 at 12:17 am

    Oh my Laura, this soup sounds absolutely amazing, the perfect treat for Christmas Day-) Thanks for linking to my soup-)

    Reply
    • Laura Scott says

      December 22, 2017 at 8:26 am

      Thanks Camilla and have a very Merry Christmas!

      Reply
  4. Kavita Favelle says

    December 22, 2017 at 10:10 am

    Love the look of this, rich, creamy, indulgent but also pretty healthy as well. Looks great for the season!

    Reply
    • Laura Scott says

      January 2, 2018 at 2:51 pm

      it’s a lovely winter soup thanks!

      Reply
  5. Angela says

    December 22, 2017 at 1:11 pm

    What a fabulous looking soup, I love the flavour combinations you’ve used here!

    Reply
    • Laura Scott says

      January 2, 2018 at 2:51 pm

      truffle oil makes everything taste more luxurious!

      Reply
  6. Wilkins says

    December 24, 2017 at 3:23 am

    This looks really good. My daughter loves creamy soup. Definitely gonna give this one a try soon, hope it will be tasty for her. Thanks for the recipe.

    Reply
  7. Adela says

    March 31, 2020 at 9:42 am

    I made this with the croutons and it was amazing!

    Reply
    • Laura Scott says

      March 31, 2020 at 2:44 pm

      That is great news thanks Adela!

      Reply

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  1. Truffled Parsnip Soup for Christmas – Food says:
    December 21, 2017 at 11:36 am

    […] Author Laura Scott Source link […]

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  2. Truffled parsnip soup is a great Christmas soup by How to cook good food – Food Blog says:
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I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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