Tomorrow officially marks the start of Autumn in the northern hemisphere, so with that I bring you a velvety smooth, hearty 'meal in a bowl' parsnip and parmesan soup.
My version has wafer thin crispy parsnip shavings and earthy truffle oil.
Ingredients for the soup.
1 litre vegetable stock
1 glass white wine
1 onion chopped
2 sticks celery chopped
2 fat garlic cloves
100ml double cream
200g grated parmesan
2 tbsp olive oil
For the topping
2 large parsnips cut into wafer thin slivers lengthways
2 tsp truffle oil
Vegetable oil for frying
Pre heat oven to 180c
Top, tail and cut the parsnips lengthways then drizzle in olive oil, sprinkle with sea salt and black pepper and roast for 40 mins, until golden, singed edges and softened.
In a large heavy bottomed pan add a drizzle of olive oil and gently cook the celery, onion and garlic until softened but not coloured.
Roughly chop the roasted parsnips, add to the onions celery and garlic then add the wine, turn up the heat and allow to bubble for a few minutes.
Add stock and bring to the boil. Use a handheld stick blender and blend until smooth.
Add grated parmesan stir through until melted and add cream.
Season to taste.
Using a mandolin or vegetable peeler shave lengths of thin parsnips, (2 large parsnips usually makes enough for 6 portions plus chefs perks!)
Heat veg oil in a heavy bottomed saucepan until a sliver of parsnip fizzes.
Cook in batches until golden. Then drain on kitchen paper.
The crisps will be floppy when you remove from the oil but will crisp up once cooled.
Serve soup piping hot drizzled with truffle oil topped with crispy parsnip crisps and freshly grated parmesan.
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