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 Small 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 Small 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 Small handful chives

Details

  • Cuisine: English
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Start by peeling and dicing the sweet potato, onion and parsnip then fry in the butter until lightly coloured.
  2. Cover with vegetable stock and cook the vegetables until soft.
  3. Add double cream and simmer for around 2 minutes, do not allow it to boil.
  4. Puree with a hand blender and add seasoning to taste.
  5. Serve with a drizzle of truffle of oil on top.

Also worth your attention:

The Great British Pub Food Award Winners

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.