Parsnip, lentil and cream soup. Chop the bacon or ham into small pieces and cook it over very low heat in a heavy bottomed pan without any added fat. While the bacon or ham is cooking, peel and chop the carrots and the parsnips; then chop the onion. Use a paper towel to soak up the excess fat from the bacon in the pan.
In this recipe, parsnips are used to make a simple but satisfying creamy soup that's perfect for a chilly night. Jump to Recipe This sheet pan Creamy Parsnip Soup has layers of flavor thanks to oven roasted garlic, onion, and parsnips! Celebrate parsnip season with this delicious and creamy Parsnip Soup!
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, parsnip, lentil and cream soup. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Chop the bacon or ham into small pieces and cook it over very low heat in a heavy bottomed pan without any added fat. While the bacon or ham is cooking, peel and chop the carrots and the parsnips; then chop the onion. Use a paper towel to soak up the excess fat from the bacon in the pan.
Parsnip, lentil and cream soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. Parsnip, lentil and cream soup is something that I've loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook parsnip, lentil and cream soup using 0 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Parsnip, lentil and cream soup:
Peel and chop all the vegetables to similar-sized chunks. Add the vegetables, garlic, lentils, stock and herbs to a large soup pot with enough water cover. Heat a glug of olive oil in a large pan and add the onion. Add the lentils, stock (if using) or the same amount of hot water and the ham hock and bring to the boil.
Instructions to make Parsnip, lentil and cream soup:
- Step 1 Clean and dice veg.
- Step 2 Sweat the onions and selery.
- Step 3 Add lentils. Sweat for another 5 min.
- Step 4 Add parsnips.
- Step 5 Add stock.
- Step 6 Cook for about 45 min.
- Step 7 Add the cream and mix Season with pepper.
- Step 8 Serve piping hot wth some croutons.
This parsnip cream soup is substantial enough to be served as a stand-alone meal; however, you can also serve it as an appetizer or as an accompaniment to a lighter entree. Continue to check until they are crispy and golden brown, then remove them from the oven. Place butter in a pan and let it melt. Chop the leek into very thin slices and place into a pan to fry with the butter until tender. As you know I like to save my enjoyment of cream to the dessert course!
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