Brian Lane's Cream of Parsnip with Parsley Cream

Name: Brian Lane's Cream of Parsnip with Parsley Cream
Yield: 10
Ingredients: 50.0ml Olive oil; 250.0g Onion; 0.0g Bay leaves; 150.0g Celery; 150.0g Leeks; 500.0g Parsnips; 800.0ml Whole milk; 600.0ml Water; 1.0g Salt; 1.0g White Pepper; 150.0ml Double Cream; 50.0g Parsley

Brian Lane's Cream of Parsnip with Parsley Cream – recipe

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.

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Meathod:

Olive oil 50.0 ml
Onion 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

Contract Catering

Winter

Soups

Pub Food

Autumn

Elderly care

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.

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Preparation

Meathod:
- In a pan add the olive oil and sweat the sliced onion, celery and leek until soft.
- Stir in the washed, peeled and sliced parsnips, bay leaves, milk, water, KNORR Professional Vegetable Jelly Bouillon
- Simmer gently simmer until the vegetables are soft.
- Blend the soup until smooth, season and keep hot.
- Keep the peelings, deep fry and season. keep for garnish
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 parsnip crisps & parsley oil