Parsnip Soup with Stilton Cheese
- Vegetable recipes
- Easy recipes
A small bowl of this rich winter soup is a warming and convivial way to start the holiday meal.
Ingredients
- 2 tbsp (30 mL) butter
- 1 white onion, chopped
- 1/4 tsp (1 mL) each ground cinnamon, ginger, nutmeg and white pepper
- Pinch cloves
- 1-1/2 lbs (750 g) parsnips, cut in chunks
- 1/2 cup (125 mL) dry white wine
- 2 cups (500 mL) poultry stock
- 1 tsp (5 mL) salt
- 1 cup (250 mL) whipping cream
- 4 oz (125 g) Stilton cheese
Preparation
In large saucepan, melt butter over medium heat; cook onion until soft but not browned, about 5 minutes. Add cinnamon, ginger, nutmeg, pepper and cloves; cook, stirring, for 30 seconds. Stir in parsnips. Add wine; cook until liquid is almost evaporated, about 4 minutes. Add stock, 2 cups (500 mL) water and salt; bring to boil.
Reduce heat; cover and simmer until parsnips are soft, 20 to 25 minutes. Remove from heat; stir in cream. In blender, purée in batches. Return to pot; heat over medium heat, stirring, until heated through. Ladle into bowls; top with cheese.
Makes 8 servings.
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