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Ingredients

20g butter
1 brown onion, coarsely chopped
4 (about 500g) parsnips, trimmed, peeled, coarsely chopped
2 (about 500g) potatoes, peeled, coarsely chopped
6 fresh sage leaves
1.25L (5 cups) water
2 Massel chicken style stock cubes or vegetable stock cubes (see note)
125ml (1/2 cup) pouring cream
Extra sage leaves, to serve
White pepper, to season
Chargrilled sourdough bread, to serve

Method

Step 1 Heat the butter in a large saucepan over medium heat until foaming. Cook the onion, stirring often, for 5 minutes or until soft. Add the parsnip, potato and sage and stir to coat. Add the water and chicken or vegetable stock cubes.
Step 2 Increase heat to high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until the vegetables are tender. Set aside to cool slightly. Use a stick blender to blend until smooth.
Step 3 Stir in the cream. Place the soup over medium-low heat and stir until heated through. Divide the soup among serving bowls and top with extra sage. Season with white pepper and serve with bread.

Cream of parsnip soup

How to make Cream of parsnip soup

Ingredients

Method