truffled parsnip soup
Truffled Parsnip Soup for Christmas
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
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
Servings: 8
Author: Laura Scott
  • 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
  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.