Ingredients
Meathod:
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Olive oil 50 ml
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Onions 250 g
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Bay leaves
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Celery 150 g
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Leeks 150 g
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Parsnips 500 g
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Whole milk 800 ml
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Water 600 ml
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Salt 1 g
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White Pepper 1 g
For the Parsley Cream:
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MEADOWLAND Double 1L 150 ml
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Parsley 50 g
Preparation
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Meathod:
- In a pan add the olive oil heat and sweat the onion, celery and leek until soft.
- Stir in the parsnips, bay leaves, milk, water, KNORR Professional Vegetable Jelly Bouillon then bring to the boil and gently simmer until the vegetables are soft.
- Blend the soup until smooth, season and keep hot.
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For the Parsley Cream:
- Blanch the parsley in boiling salted water for 30 seconds, then refresh in ice wate.
- Bring the cream to the boil and squeeze out the parsley then add the cream and blend until smooth.
- Once the parsley cream has cooled fold the parsley purée through the whipped cream. Season and chill.
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To serve:
- Place the soup into bowls adding a little parsley cream to the bowl along with croutons.
