Parsnip Soup - cooking recipe

Ingredients

1 liter chicken stock
300 ml cream
600 g parsnips, peeled and finely sliced
1 garlic clove, finely sliced
1 oregano sprig
4 parsley sprigs
salt and pepper, to season
thick crunchy bread or toast, to serve

Preparation

Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer.
Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.
Add oregano and parsley sprigs and puree with a food processor or stick blender.
Season with salt and pepper and serve with thick crusty bread or toast.