Parsnip soup with truffle and hazelnuts

Roast a few thin wedges of parsnips in a 180°C oven for 25 minutes and serve on the side for some extra crunch.

Photo: John Paul Urizar

John Paul Urizar

A light drizzle of white truffle oil helps to balance the sweet roasted parsnip. Use chicken or vegetable stock instead of cream if you prefer your soups a little lighter.



1.Heat half the butter and the olive oil in a saucepan over medium heat. Add leek and thyme sprigs. Cook, stirring frequently, until leek is softened (6-7 minutes). Add garlic and cook, stirring continuously, until fragrant (1 minute). Add stock and parsnip, season to taste and bring to the boil, then reduce heat to medium and simmer, covered, until parsnip is very tender (18-20 minutes).
2.Discard the thyme sprigs, stir cream and truffle oil into soup and transfer to a blender and blend until very smooth; season to taste.
3.Heat remaining butter in a small saucepan until foaming and nut brown (3-4 minutes), then stir in hazelnuts and oregano leaves and cook until oregano is crisp (30 seconds).
4.To serve, divide soup between bowls and drizzle with oregano and hazelnut burnt butter.

Truffle oil is available from select supermarkets and specialty food shops.


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