Parsnip Soup - cooking recipe

Ingredients

3 None parsnips (about 850g), peeled
5 tbsp olive oil
2 None onions, coarsely chopped
300 g potatoes, peeled and diced
pinch None sugar
1.25 litres vegetable stock
100 g brown breadcrumbs (about 2 slices)
20 g butter
4 sprigs parsley, finely chopped
100 g creme fraiche

Preparation

Preheat the oven to 425\u00b0F. Cut 1 parsnip into very thin slices. Mix with 2 tbsp oil, salt and pepper. Spread evenly on a sheet tray lined with parchment paper. Bake for 10-13 mins. Remove and leave to cool.
Cube the remaining parsnips. Heat 3 tbsp oil in a pan, add the onions, potatoes and parsnips and saute, turning regularly. Season with salt, pepper and sugar. Stir in the stock, bring to a boil, cover and simmer for about 30 mins.
Meanwhile, melt the butter in a frying pan. Add the breadcrumbs and toast, stirring constantly. Remove from the pan, season with salt and stir in the parsley.
Puree the soup using a hand blender. Stir in the sour cream and reheat. Season with salt and pepper. Serve in small bowls with the breadcrumbs and parsnip chips.