Parsnip soup spiced with nutmeg
|Published: 28th November 2007 12:06|
A simple rich velvety soup to warm those cold days, serve with hunks of crusty bread.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
500g Parsnips, Peeled and roughly chopped
400ml Chicken stock
1 Small clove of garlic, roughly chopped
1 tsp Thyme leaves
1 Bay leaf
½ tsp Grated nutmeg, (approximately)
Freshly ground pepper
1. In a large saucepan heat the milk and half of the stock, add the parsnips garlic, bay leaf and thyme. Cook for 20-30 minutes until the parsnip is tender.
2. Remove the bay leaf, allow to cool slightly and liquidize. Place a tea towel over the top of the blender when liquidizing as hot liquids can sometimes force the top off of the blender.
3. Return to saucepan and adjust the thickness of the soup with the remaining stock, I prefer quite a thick soup. Add nutmeg, salt and pepper to taste.