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Soup Week: Parsnip, Pancetta and Hazelnut Soup

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Ingredients

3 Parnsips
Olive Oil
2 Bay Leaves
1 Onion Chopped
2 Thyme Leaves
2 Garlic Cloves
100g Pancetta Save some for garnish
1 Large Potatoe Chopped
1L Chicken Stock
100ml Cream
50g Toasted Hazlenuts Chopped
Truffle Oil

Soup Week: Parsnip, Pancetta and Hazelnut Soup

  • Medium

Ingredients

Directions

Steps

1
Done

In a large saucepan, heat the oil over a low heat.

2
Done

Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion, pancetta and a pinch of salt.

3
Done

Cook for about 10 mins until softened but not coloured.

4
Done

Stir in the garlic and cook for 1 min more, then tip in the parsnip and potato.

5
Done

Give everything a good stir and season with a big pinch of salt and white pepper.

6
Done

Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

7
Done

Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth.

8
Done

Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

9
Done

To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, crispy pancetta, some black pepper and an extra drizzle of truffle oil.

The Cafe

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Pumpkin and Ginger Soup
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Miso Soup
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Pumpkin and Ginger Soup
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Miso Soup