Updated: 2 days ago
Aunt Gail isn't even my aunt, but anyway that's beside the point....her soup recipe should have made her famous.
I have mentioned before that Parsnips are classified as a superfood, yet a lot of people simply don't like the taste of a roast parsnip, however it's a different story when you pop the humble parsnip into a soup recipe.
Grab our ugly parsnips ( cos they are cheaper and don't care about being turned into soup) and give this one a whirl.....
1.3 kg parsnips,
6 med/smallish potatoes about 600g
20 grams garlic (about 4 teaspoons) [can use stock]
One teaspoon chicken stock powder
2.5 litres of water
1/2 teaspoon grated nutmeg or a little more if you prefer
salt and pepper.
Peel and roughly chop parsnips,onion and potatoes. Add the chicken stock dissolved in the boiling water and the garlic, plus add the potatoes parsnips and onion also to the boiling water. Simmer all these for 30 to 40 minutes until soft. When the soup is ready, puree it to a nice creamy consistency.
Add the salt and ground black pepper to taste along with the nutmeg. Stir well and add a little cream, about 1/4 to 1/2 cup. ADD THIS SLOWLY WHILE STIRRING. Re-heat anytime but DO NOT BOIL once the cream has been added. It makes a big pot of soup and extra water can be added if the consistency is too thick for you. This soup freezes well.