Parsnip Soup

Cook Time 45 minutes

Servings 4


2 tbsp extra virgin olive oil, plus extra to serve

1 onion, chopped

500g parsnip, peeled, core removed and cut into 3cm pieces

3 cups of chicken stock

150ml cream

Pinch of salt and white pepper

1/2 bunch chives, finely chopped


Heat half of the extra virgin olive oil in a pressure cooker or large pot over a medium heat. Add the onion and cook for 2-3 minutes ensuring not to colour. Add the parsnip, coat in the remaining extra virgin olive oil and onions and then add the stock and 3 cups of water to ensure all of the parsnip are completely covered.

Bring to the boil and turn down to a simmer. Season with salt and white pepper and cook for 45 minutes to an hour or if using a pressure cooker cook for 30-35 minutes under pressure.

Once cooked add the cream and then using a stick blender, blend to form a smooth and silky soup.

Serve soup with chives, white pepper and an extra drizzle of extra virgin olive oil.


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