Matt Moran’s Parsnip Soup with Sourdough and Herb Croutons

We are smack-bang in the middle of winter and I’m really feeling it. With tiled floors and huge windows our house is a little ice-box in winter. Every night when I get home it’s into a hot shower and my Inuit-inspired night wear. The electric blanket goes onto the highest setting and if particularly cold I’ll have a hot water bottle too.

While you shiver and curse winter I lap it up, enjoying every aspect particularly winter foods.

Is there much better than a warm bowl of soup on a cold winters night? I think not, so as soon as I saw Matt Moran’s ‘Parsnip Soup with Sourdough and Herb Croutons‘ in Issue 24 of the Masterchef Magazine then I knew I had to make it.

The recipe was unbelievably easy to follow and incredibly tasty. Not a word of a lie, Beau was in a frenzy trying to clear the saucepan of any remnants before washing up.

Matt Moran’s Parsnip Soup with Sourdough and Herb Croutons has just been added and fast tracked to the top of my ‘frequently cook’ list.

INGREDIENTS

60 ml (1/4 cup) olive oil

1 white onion, finely chopped

2 cloves garlic, finely chopped

3 (650g) large parsnips, peeled, thinly sliced

2 desiree potatoes, peeled, roughly chopped

1L vegetable stock

300 ml pouring cream

250g day-old sourdough, crusts removed, roughly torn

2 tbs roughly chopped flat-leaf parsley

2 tbs roughly chopped sage

METHOD

Heat 1 tbs oil in a large saucepan over low-medium heat. Add onion, garlic and parsnips, and cook, stirring, for 8 minutes or until onion is soft and parsnips are starting to colour.

Add potatoes and stock, and season with salt and pepper. Bring to a simmer, then partially cover with a lid and cook for 30 minutes or until parsnips are tender.

Remove from heat and cool for 5 minutes. Stir in cream, then, using a stick blender, blend until smooth.

Heat remaining 2 tbs oil in a large frying pan over high heat. Add bread and cook, stirring, for 4 minutes or until golden. Remove from heat and stir in herbs (take care as mixture may spit).

Ladle soup among bowls, top with croutons, then season with freshly ground black pepper to serve.

 What do you like most about Winter?