Parsnip Soup

Parsnip Soup

600g parsnips, peeled and finely sliced
1 litre chicken stock
300ml cream
1 garlic clove, finely sliced
sprig fresh oregano
4 sprigs parsley
salt and pepper

Pour chicken stock and cream into a large heavy based pan, bring slowly to the boil, then reduce to a simmer. Add the parsnip and garlic, then simmer until the parsnip is tender. Add oregano and parsley. Puree with a stick blender. Season well with salt and pepper and serve with thick slices of toast or crusty bread.

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