Neal's Yard Bakery Parsnip Soup
- 24 g butter
- 450 g parsnips, peeled, finely chopped
- 1 large onion, finaly chopped
- 570 ml whole milk
- 275 ml water
- 12 teaspoon nutmeg, grated
- salt, to taste
- black pepper, to taste
- Melt butter and saute the parnsip & onion until tender, about 5-10 minutes.
- Add the milk, water, nutmeg, and salt & pepper, then simmer for 25-30 minutes, lid dropped on top of the pot, slightly ajar.
- Using a stick blender (or a regular blender in batches), puree until smooth.
- Test for seasonings, adding more salt & pepper if needed and serve warm with some crusty bread on the side.
butter, parsnips, onion, milk, water, nutmeg, salt, black pepper
Taken from www.food.com/recipe/neals-yard-bakery-parsnip-soup-355700 (may not work)