Christmas Spiced Parsnip Soup with Toasted Croutons

Ingredients

• 750 g Parsnips
• 1 medium Onion
• 1000 ml Vegetable Stock
• 100 ml Double Cream
• 2 tablespoons Olive Oil
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 slices Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 750 g of parsnips and the 1 medium onion. Cut the parsnips into 2.54 cm chunks and cut the onion into quarters.
2. 2Heat the 2 tablespoons of olive oil in a large 5-quart heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the cut parsnips and onion and cook, stirring occasionally, for 5 to 7 minutes, until they begin to soften and the onion looks slightly translucent.
3. 3Pour in the 1000 ml of vegetable stock and increase the heat to high to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the parsnips are easily pierced with a fork.
4. 4Carefully transfer the soup mixture to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth. If using a regular blender, you may need to do this in batches and be cautious with hot liquids.
5. 5Return the blended soup to the pot if necessary. Stir in the 100 ml of double cream, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat gently over low heat (93.33°C / 95°C) for 2-3 minutes, stirring, until warmed through. Do not boil.
6. 6While the soup is heating, cut the 2 slices of bread into 1.27 cm cubes. Place the bread cubes in a dry, non-stick skillet over medium heat (176.7°C / 175°C). Toast the bread cubes, stirring frequently, for 5 to 7 minutes, until they are golden brown and crisp.
7. 7Ladle the hot soup into bowls. Garnish each serving with the toasted bread cubes.

Related Guides