Name: Roast Parsnip Soup, Glazed with Parmesan and Chive Cream
Yield: Serves 4
Cuisine: British
Ingredients: 1 teaspoon chopped fresh chives; 50 g (2 oz) butter; 450 g (1 lb) parsnips, peeled, quartered and woody centres removed; 2 shallots or 1 onion, finely chopped; 1 medium egg yolk; 1 heaped tablespoon freshly grated Parmesan; 4 tablespoons double cream; 750 ml (1½ pints) Chicken or Vegetable Stock; 125 ml (4 fl oz) single cream (optional); Salt and pepper; pinch of salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Parsnips are native to Britain, and they fulfilled the function of potatoes before the latter were introduced – they were served with roast beef, and eaten with salt fish on Ash Wednesday and other fast days. It was their sweet flavour that was valued mainly and, in Elizabethan times, they were even included in sweet dishes. They could also stay in the ground over the winter without spoiling, so were an extremely useful food.

I love roast parsnips. I couldn’t bear them when I was at

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Ingredients

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