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
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
-
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.
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.