Cream of parsnip soup with thyme croutons
This hearty parsnip soup will warm you up this winter! Gloriously creamy and with just the right amount of kick, it's the perfect starter to serve on Christmas Day. Recipe and image from The Magical Christmas Cookbook (£20, Murdoch Books, murdochbooks.co.uk)
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4
Ingredients
- 1 Large echalion shallot
- 500g Parsnips
- 1 tbsp Olive oil
- 1 litre Vegetable stock
- 100ml Single cream
- 3 tsp Creamed horseradish
- Salt and freshly ground black pepper
- Pinch Cayenne pepper
- 200g Brioche buns
- 4 Thyme sprigs
- 2 tbsp Butter
- Microgreens or cress, to garnish
Method
Step 1
Peel and dice the shallot. Peel and slice the parsnips. Heat the olive oil in a saucepan, add the shallot and parsnip and sweat. Pour in the stock, cover and simmer for 20 minutes.
Step 2
Thoroughly blend the soup, then stir in the cream and horseradish. Season with salt, pepper and cayenne pepper.
Step 3
Dice the brioche buns or cut out Christmas shapes with a cookie cutter. Rinse the thyme, pat dry and pick off the leaves.
Step 4
Heat the butter in a pan, add the brioche and toast briefly. Add the thyme and continue to toast the brioche, turning it continuously until the croutons are crispy. Season with salt and pepper.
Step 5
Divide the soup among bowls and serve topped with the croutons. Garnish with microgreens or cress and freshly ground pepper.
