Parsnip Soup with Horseradish Cream
The Cyprus Tree – Ohakune
2 Medium to Large cloves Garlic (to your taste really)
4 Med – Large Parsnips
6 Cups Water with 3 tsps of Vegeta Stock dissolved in it
Salt and pepper to taste
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
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 – try a little at a time – it’s 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.