Brian Lane's Cream of Parsnip with Parsley Cream
Brian Lane is Executive Chef of Hallmark Care Homes and heads up their Chef Academy. Not forgetting he is also one of our Kitchen Heroes.
Autumn
Winter
Ingredients
Brian Lane's Cream of Parsnip with Parsley Cream
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+
£17.81
Meathod:
Olive oil
/ml
50.0 ml
0%
Onions
/g
250.0 g
0%
Bay leaves
/g
0.0 g
0%
Celery
/g
150.0 g
0%
Leeks
/g
150.0 g
0%
Parsnips
/g
500.0 g
0%
Whole milk
/ml
800.0 ml
0%
Water
/ml
600.0 ml
0%
Salt
/g
1.0 g
0%
White Pepper
/g
1.0 g
0%
For the Parsley Cream:
Double Cream
/ml
150.0 ml
0%
Parsley
/g
50.0 g
0%
/
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:
-
Double Cream 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 double 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.
