Ingredients
Meathod:
-
Olive oil 50.0 ml
-
Onions 250.0 g
-
Bay leaves
-
Celery 150.0 g
-
Leeks 150.0 g
-
Parsnips 500.0 g
-
Whole milk 800.0 ml
-
Water 600.0 ml
-
Salt 1.0 g
-
White Pepper 1.0 g
For the Parsley Cream:
-
MEADOWLAND Double 1L 150.0 ml
-
Parsley 50.0 g
Preparation
-
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.
-
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.
-
To serve:
- Place the soup into bowls adding a little parsley cream to the bowl along with croutons.
