Parsnip soup XL

Parsnip soup XL
Makes: 5 litres
Prep time:
Cook time:
Total time:
  • 2.5 kg parsnips
  • 200 gr green celery
  • 400 gr white onion
  • 400 gr white part of the leek
  • 5 cloves of garlic
  • 500 gr milk
  • 300 gr green apples
  1. Peel the parsnips and finely dice them. Chop the onions, the white part of the leek, garlic and celery.
  2. Melt some butter in a saucepan. Add the parsnips, leek, garlic and celery and start cooking them on a medium heat.
  3. Lower the heat after a few minutes and add the milk and enough water to just cover the vegetables. Season with salt and pepper.
  4. Bring to a simmer and continue cooking the soup whilst stirring occasionally. Let the soup simmer until the vegetables are almost fully cooked, about 20 min.
  5. Dice the apple, add it to the soup and cook the soup for 10 more minutes.
  6. Puree the soup with a stick blender until really smooth. If the soup is too thick, add some milk or stock.
  7. Reheat the soup and taste for seasoning.
  8. When ready to serve, ladle the soup in a warm bowl and serve with some stir-fried green leeks op top.
Stuff to know
This quantity will make 5 litres.
Just before serving, you can add to the soup some cooked bacon bits
The liquid needed to make the soup can be (a mix of) milk, water or even some white wine. The more milk you use, the more ‘creamy’ and richer the soup will become.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Dice the vegetables finely so they cook evenly. Only puree the soup when the vegetables are really soft.