Parsnip Velouté

Ingredients:

• 500g parsnips, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 litre vegetable broth
• 200ml double cream
• 1 bay leaf
• Salt and pepper, to taste
• Fresh chives, for garnish (optional)

Instructions:

1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
2. Add the sliced parsnips to the saucepan and continue to cook for another 5 minutes, allowing them to lightly brown.
3. Pour in the vegetable broth, add the bay leaf, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let it cook for about 20-25 minutes or until the parsnips are tender.
4. Remove the bay leaf from the soup.
5. Use an immersion blender to puree the soup until it’s smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the saucepan.
6. Stir in the double cream and warm the velouté over low heat. Be cautious not to let it boil after adding the cream to prevent curdling.
7. Season the Parsnip Velouté with salt and pepper to taste. Adjust the seasoning as needed.
8. Ladle the creamy velouté into bowls, and if desired, garnish with fresh chives.

Enjoy your delightful Parsnip Velouté as a luxurious and comforting appetizer or light meal, perfect for a touch of elegance on any occasion!