Ingredients
- 1 litre chicken stock
- 300 ml cream
- 600 grams parsnips (peeled and finely sliced)
- 1 garlic clove, finely sliced
- 1 oregano sprig
- 4 parsley sprigs
- Salt and pepper, to season
- Thick crunchy bread or toast, to serve
How to Make
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Step 1: Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer.
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Step 2: Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.
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Step 3: Add oregano and parsley sprigs and puree with a food processor or stick blender.
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Step 4: Season with salt and pepper and serve with thick crusty bread or toast.
We hope you enjoy this recipe!
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