Sweet potato and parsnip soup recipe
Cooking sweet potato and parsnip soup makes me think that Halloween and bonfire night are just around the corner and look forward to warming up with the soup in front of an open fire.
Ingredients
- 2 sweet potatoes
- 2 parsnips
- 1 onion
- 1 knob of butter
- 500 ml double cream
- 1 l vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 1 drizzle truffle oil
- 1 handful chives
- 2 sweet potatoes
- 2 parsnips
- 1 onion
- 1 knob of butter
- 17.6 fl oz double cream
- 1.8 pints vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 1 drizzle truffle oil
- 1 handful chives
- 2 sweet potatoes
- 2 parsnips
- 1 onion
- 1 knob of butter
- 2.1 cups double cream
- 4.2 cups vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 1 drizzle truffle oil
- 1 handful chives
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Start by peeling and dicing the sweet potato, onion and parsnip then fry in the butter until lightly coloured.
- Cover with vegetable stock and cook the vegetables until soft.
- Add double cream and simmer for around 2 minutes, do not allow it to boil.
- Puree with a hand blender and add seasoning to taste.
- Serve with a drizzle of truffle of oil on top.
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