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.
Ingredients
Meathod:
-
Olive oil 50 ml
-
Onions 250 g
-
Bay leaves
-
Celery 150 g
-
Leeks 150 g
-
Parsnips 500 g
-
Whole milk 800 ml
-
Water 600 ml
-
Salt 1 g
-
White Pepper 1 g
For the Parsley Cream:
-
MEADOWLAND Double 1L 150 ml
-
Parsley 50 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.
