Mary Berry Parsnip Soup Recipe
The Mary Berry Parsnip Soup Recipe is gentle, creamy and deeply comforting. It feels like a warm blanket on a cold day.
Ingredients
- 500 g parsnips peeled and chopped
- 1 large onion chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 750 ml vegetable stock
- 150 ml double cream
- Salt to taste
- Black pepper to taste
- Optional garnish: parsley or chives
Instructions
Prepare the Vegetables
- Peel the parsnips. Chop them into even pieces. Chop the onion and mince the garlic.
Heat the Pot
- Place a large pot on medium heat. Add butter and olive oil. Let them melt gently.
Cook the Onion
- Add chopped onion to the pot. Stir often. Cook until soft and translucent.
Add the Garlic
- Add minced garlic. Stir for one minute. Do not let it brown.
Add Parsnips
- Add chopped parsnips to the pot. Stir well to coat with butter and oil.
Pour in Stock
- Pour vegetable stock over vegetables. Stir gently and bring to a light boil.
Simmer the Soup
- Lower the heat. Cover partially. Simmer for twenty minutes until parsnips feel very tender.
Blend Until Smooth
- Remove pot from heat. Blend soup until smooth using a hand blender or countertop blender.
Add Cream
- Stir in the double cream. Mix gently until the soup looks rich and silky.
Season the Soup
- Add salt and black pepper to taste. Stir and warm gently without boiling.
Serve Warm
- Ladle soup into bowls. Garnish with herbs if desired. Serve warm and comforting.
Notes
- Roast parsnips first for deeper flavor.
- Use chicken stock instead of vegetable stock if preferred.
- Add a pinch of nutmeg for warmth.
- Swap cream with milk for a lighter soup.
- Add a small potato for thicker texture.