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A Heartwarming Soup Recipe for January

January 19, 2012

Elwood Wines Parsnip Soup RecipeAn ideal time of year for a heartwarming soup, to bring comfort on a dull January day.  We love this version of a classic parsnip soup, which is rich, creamy and very tasty.
It’s great with a couple of chunks of wholemeal or sourdough bread and works well with our delicious Vasse Felix Chardonnay 2009.
We’re always on the search for great recipes to match with our portfolio of wines.  So, if you have any favourite recipes you would like us to wine match, we’d love to hear from you!
If we love it enough, we’ll give you a bottle of the wine absolutely FREE and publish the recipe on our website.
All we ask in return is for you to review the wine, send us a picture of your recipe and we’ll post it up on our website with a link to our Facebook page and Twitter feed.
Have a go at this month’s recipe – it’s really simple and if you’re worried about those extra calories, substitute the cream with skimmed milk – it’s just as delicious!

Roasted Parsnip and Parmesan Soup
Serves 6

•    450g parsnips
•    50g grated fresh parmesan
•    2 tbls Extra Virgin Olive Oil
•    Big dollop of butter
•    1 finely chopped onion
•    1.5L chicken stock
•    Salt & ground black pepper to season
•    75ml Double Cream

Pre-heat over to 200C /400F /Gas 6

Simmer parsnips in salted water for 3-4 mins.
Drain well and toss in half the Parmesan.
Heat the oil in a roasting tin for 3-4 mins in the oven.
Put the parsnips in the tin and add the butter.  Bake for 45 mins, basting throughout.
Once they’re cooked, drain the oil into a pan and cook the onions until soft without colouring.
Add the stock, stirring constantly and bring to the boil.
Add the parsnips and simmer, covered for 10mins.

Liquidize the soup with the remaining Parmesan.
Stir in the cream and season to taste.
Serve with a twist of ground black pepper and a swirl of Extra Virgin Olive Oil.


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