Parsnip and Cheddar Soup

0

A creamy vegetable soup that freezes well.

Ingredients
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon olive oil
3 large parsnips, peeled and cut into small dice
2 medium potatoes, peeled and cut into small dice
400ml milk
200ml cold water
8 sprigs thyme and more for garnish
Salt and freshly ground black pepper
80g grated cheddar plus more for garnish
4 walnuts, toasted for garnish

Instructions

1. Fry the onion and garlic in the olive oil for 5 minutes.

2. Add the parsnips and potatoes and fry for 5 minutes stirring from time to time.

3. Add the milk, water and thyme and season with salt and black pepper. Simmer until the potatoes are soft – about 20 to 25 minutes.

4.  Add the grated cheddar and more cold water or milk to thin the soup to your liking. Blitz in a food processor or blender or use a hand blender until very smooth. Serve garnished with more grated cheddar, a walnut and a sprig of fresh thyme.

YOU MAY ALSO LIKE
Sweet Potato and Cheddar Soup
Quinoa fritters
Shredded Chicken with Garlic Sauce
Potato, Pancetta, Taleggio and Semi-dried Tomato Gratin
Pot-roasted Quail with Sage Stuffing
How to peel a cooked potato in seconds
Carrots with Summer Savory and Maple Syrup
Tabbouleh (Taboula) Salad
Warm Chestnut Mushroom and Mange Tout Salad
Tortillas with Chicken, Coriander, Chilli and Lime
Italian Roast Chicken with Rosemary and Lemon
Pearl Barley Salad
Potato Rosti
Pork Yuk Sung
Penne with Pachino Tomato and Anchovy Sauce
Warm Potato Salad with Spicy Buttermilk Dressing
Potato Gratin with Comté
Video: How to peel an orange with a spoon

Related Recipes and Features

Grand Marnier Mulled Wine A new take on mulled wine for Christmas. Serves 8 Ingredients 100g caster sugar 2 bulbs star anise or 1 cinnamon stick 6 cloves 200ml Gran...
How to make Italian Meringue Italian Meringue is used when you need a softer texture, for topping cakes and tarts and for desserts like Baked Alaska. You'll need a sugar thermomet...
Heirloom Tomato Tart Heirloom tomatoes, that is tomatoes grown from heritage varieties of seed are becoming easier to find – you'll find them at Fallon and Byrne in Dublin...
Butternut Squash with Chilli, Garlic and Rosemary We love pumpkin: it's cheerful; it keeps for weeks so you never have to think about buying it before you cook with it; it looks attractive in a bowl; ...
Parmesan Cheese Straws Use bought puff pastry to make these cheese straws, add freshly grated Parmesan and you can have a stylish canapé ready to go in under half an hour. T...
How to ripen tomatoes What's the quickest way to ripen tomatoes? And why you should never keep tomatoes in the fridge. – Supermarkets often sell tomatoes that are under-...
Share.
Follow

Follow this blog

Get a weekly email of all new posts.

Email address