Photo: Cala
Parsnip soup with parsley cream
11 ingredients
40 min + 45 min
Serves 6
openrecipes
Give vegetarian food the Michelin-star touch with this rich and velvety soup from MasterChef judge Monica Galetti
Estimated Nutrition (whole recipe, rough)
421
Calories
11g
Protein
27g
Fat
36g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 1 onion , finely chopped
- 700g parsnips , cut into chunks
- 400ml milk
- 400ml vegetable stock
- 3 bay leaves
- 2 x 80g packs curly parsley
- 150ml double cream
- 150ml whipping cream , whipped to soft peaks
- 1 parsnip , cut into small cubes
- 1 tbsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes