Parsnip Cream Soup

Serves 4
800g parsnips, peeled
1 onion, peeled
30g butter
1 litre vegetable stock
50ml dry white wine
Salt and pepper
4 tbsp. oil
½ bunch parsley
100g whipping cream
1-2 tsp. cornflour
½ tsp. sugar
1 tbsp. crème fraîche
1-2 tsp. milk

Wash parsnips and set aside a medium-sized one. Chop onions and parsnips into cubes. Heat the butter and sauté the onions. Add the parsnips and sauté lightly altogether. Add the stock, wine and seasoning. Cover and simmer for about 30mins. Cut the remaining parsnip into thin slices. Stir-fry in 4 tbsp. of heated oil for 5-6mins until crispy, remove from pan and season with salt.  Wash the parsley, shake dry. Pick off the leaves and chop them finely. Stir cream and cornflour together. Purée the soup well, return to pan, add cream mixture, re-heat and season with salt, pepper and sugar. Mix the crème fraîche and milk. Using a spoon handle or knife tip, add swirls of crème fraîche to the soup and sprinkle with parsley and parsnip chips

Other parsnip recipes in our Nov/Dec 2012 issue:

• Honey baked parsnips
• Parsnip wine
• Parsnip cake

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