Name: Parsnip soup with truffle and hazelnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 80 gm cold butter, coarsely chopped; 2 tbsp extra-virgin olive oil; 1 small leek, white part only, thinly sliced; 4 thyme sprigs; 2 garlic cloves, finely chopped; 500 ml (2 cups) vegetable stock; 600 gm parsnips (about 3 large), cut into 1cm pieces; 300 ml pouring cream; 2½ tbsp white truffle oil (see note); 50 gm roasted hazelnuts, chopped; 2 tbsp oregano leaves

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.

Serves 2

Prep

15M

Cook

25M

Total

40M

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.

Ingredients

80 gm cold butter, coarsely chopped

2 tbsp extra-virgin olive oil

1 small leek, white part only, thinly sliced

4 thyme sprigs

2 garlic cloves, finely chopped

500 ml (2 cups) vegetable stock

600 gm parsnips (about 3 large), cut into 1cm pieces

300 ml pouring cream

2½ tbsp white truffle oil (see note)

50 gm roasted hazelnuts, chopped

2 tbsp oregano leaves

Method

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.