This is such a simple soup to make, but it tastes great.
I served this soup at a lunch I cooked for 40 youth leaders on a training course last winter and there was not a drop left! A mate of mine who dines out in top places a lot kindly remarked that this would not look out of place in a top restaurant.
The great thing about this soup is that the ingredient quantities are easy to remember, because whatever amount of carrots you choose, you have half the amount of Parsnip and then halve the parsnip quantity in carrot and potato. Easy really.
The quantities I give here are those that I usually use. In all, this takes about 30 minutest to make.
750ml vegetable stock
Salt and pepper
Cream and Parsley for serving.
Melt the butter in a pan.
Chop or grate all the vegetables and sweat them in the butter for around 10 minutes.
When they are nice and soft cover with stock and simmer until the vegetables are cooked.
Blitz, season and if you want the soup a little thinner add some more stock and blitz again.
When you are happy with the consistency and seasoning, pour into a bowl, swirl some cream round the middle and drop a bit of parsley in the middle. Serve with fresh white rolls and some butter.