A very easy recipe for fantastic tasting Scottish parsnip soup.
The inspiration for this soup comes from my Grandmother or Granny as we call them in Scotland. She made truly amazing soups and my aim is always to try to match hers. She is sadly no longer with us but I do think she would have liked this.
500g parsnips – peel and thinly slice
100g carrots – peel and slice
1 medium sized leek – wash and slice
2 sticks celery – slice
75g garden peas
4 medium sized white onions – peel and slice
2 bay leaves
1.5 litres chicken stock
1.5 tbsp. rapeseed oil
Sea salt – for grinding
Black pepper – for grinding
Method: Add the rapeseed oil to a deep soup or stock pot and warm over a medium heat. Add the leeks, bay and onions and fry for 2-3 minutes, stirring occasionally. Add the carrot, celery, peas and parsnips, stir well and fry for 5-7 minutes until the mixture softens.
Add the stock, stir well, increase heat to bring to the boil for 2 minutes then reduce to a simmer, cover and let it bubble away for 35-40 minutes.
Carefully remove the lid (watch for steam), fish out the bay leaves, then use a stick blender to blitz soup until smooth. Season with a little salt and black pepper to taste and stir well. Serve with rolls or crusty bread and enjoy!
The soup can be cooled then stored in a fridge overnight for the next day, when it tastes even better.