Preparation time: 5 mins | Cooking time: 10 mins | Serves :4
1L chicken stock
600g parsnips, peeled and finely sliced
1 garlic clove, finely sliced 1 oregano sprig
4 parsley sprigs
Salt and pepper, to season
Thick slices toast or crunchy bread, to serve
1. Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer. Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.
2. Add oregano and parsley sprigs and puree with a stick blender. Season with salt and pepper and serve with thick slices of toast or crusty bread, if desired.
Note: This can be made with sweet potato, salsify or swede instead