Name: Parsnip and onion soup
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 25g butter; 2 brown onions,roughly chopped; 2 cloves garlic,peeled and roughly chopped; 5 parsnips,peeled and cut into chunks; 1 litre vegetable stock; 150ml thickened cream; freshly grated nutmeg,to serve

Parsnip and onion soup swirled with cream.William Meppem

easyTime:30 mins - 1 hourServes:4

If you want to try new vegetables,a soup is a fantastic way to do so. This rich,creamy parsnip soup is simple and delicious.

Ingredients

25g butter
2 brown onions,roughly chopped
2 cloves garlic,peeled and roughly chopped
5 parsnips,peeled and cut into chunks
1 litre vegetable stock
150ml thickened cream
freshly grated nutmeg,to serve

Method

1. Heat a medium saucepan over medium heat and add the butter,onions and garlic. Fry for about 5 minutes until softened but not browned. Add the parsnips and stock and bring to a simmer. Simmer covered for 20 minutes until the parsnips are tender,then blend to a smooth purée with half the cream using either a stick or tabletop blender. Taste and adjust seasoning as needed,then serve with the remaining cream swirled through the soup and a little freshly grated nutmeg.
Adam's tip: If you're making soup,make more than you need and freeze the rest in portions so that you can break them out as an easy first course. Soups freeze exceptionally well.
Also try:Adam Liaw's lamb and vegetable peka
Find more of Adam Liaw's recipes in theGood Food New Classics cookbook.
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