Parsnip, chilli and parmesan soup
THIS wonderful wintry soup contains everyone’s seasonal favourite, parsnip. A pinch of chilli adds loads of flavour and bite. Serves 8.
INGREDIENTS
100g unsalted butter
225g onions, thinly sliced
2 medium red chillies, deseeded and diced
900g parsnips, peeled and sliced into circles
Pinch of sea salt
900ml boiling water
75g parmesan, freshly grated, plus extra to garnish
Chopped chives and parsley to serve
FOR THE OLIVE OIL CROUTONS:
2 tablespoons extra virgin olive oil
3 slices medium sliced white bread, crusts removed and cut into cubes
METHOD
1) Melt the butter in a saucepan and sweat the onions and chilli for 5–10 minutes until they are soft but not coloured. Add the parsnips and salt, stir to coat with the onions, then add the boiling water. Bring back to the boil, reduce the heat and simmer for about 30 minutes.
A pinch of chilli adds loads of flavour and bite
2) Stir through the parmesan and then liquidise the ingredients thoroughly in a blender or using a stick blender, adding a little water if it’s too thick.
3) For the croutons, heat the olive oil in a frying pan, throw in the cubes of bread and fry until they turn golden and crispy. Remove to a bowl lined with kitchen towel.
4) Serve soup in warmed bowls and garnish with croutons, chives, parsley and parmesan shavings.