Carrot & Parsnip Soup

The beautiful pumpkin sourdough bread you see in this picture is from Pollen bakery in Manchester. I spent the day after my birthday in the city centre last weekend and popped into Pollen for lunch. We shared a pizza topped focaccia and a slice of egg custard tart and they were both so perfect that I bought some rye bread and some sourdough to take home. I’ve tried making sourdough a few times and failed miserably so it’s good to know where I can get the best. Pollen itself actually has a kickstarter appeal to raise £45,000 to start a second bakery specialising in pastries. I signed up to a day’s patisserie course so I’m really hoping they make the target. Of course, I needed to make the most out of this beautiful bread so I made a carrot and parsnip soup that I saw on the BBC Good Food website.

Serves 6

Ingredients

  • olive oil
  • 2 onions
  • 2 sticks celery
  • 2 cloves garlic
  • 1/2 small bunch thyme
  • 3 large carrots
  • 2 large parsnips
  • 1 litre vegetable stock
  • 100ml double cream
  • 1/4 bunch parsley
  • salt & pepper

Method

1.) Peel the onions and chop up

2.) Heat some oil in a large casserole dish and add the onion. Chop up the celery and add that.

3.) Pull the leaves off the thyme and throw in with the celery

4.) Peel the garlic, finely dice and add to the pan. Add some water if it starts to catch.

4.) Peel the carrots and parsnips and chop into slices. Add to the pan and fry for a couple of minutes.

5.) Boil some water and make up the stock. Pour into the pan, bring to the boil, turn down the heat and simmer for 20 minutes.

6.) Chop up the parsley

7.) Blitz with an immersion blender until smooth.

8.) Mix in the cream, season and stir through. Season with parsley and serve with a slab of bread.