Parsnip Soup with Horseradish Cream
The Cyprus Tree – Ohakune
Ingredients:
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Onion
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2 Medium to Large cloves Garlic (to your taste really)
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4 Med β Large Parsnips
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6 Cups Water with 3 tsps of Vegeta Stock dissolved in it
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Salt and pepper to taste
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Horseradish cream
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Cream
Method:
Sweat the diced onion and garlic in a little oil or butter until soft and sweet, try not to brown
Add parsnips and Stock
Boil / simmer until parsnips soft but not mushy
Puree
This base can be kept in the fridge or freezer and reheated
Once reheated and ready to serve
Add a dollop of horseradish cream (careful β try a little at a time β itβs a very strong flavour)
Then stir in some cream to enrich or add a swirl to the plate.
Optional: add a small tsp of runny honey in the bottom of the cup or bowl then ladle soup over.