Parsnip and Nutmeg soup

Another soup recipe and let’s face it, why not? Look outside, dash to the shops grab the ingredients and get back home and just make soup and stay warm. This soup is creamy and just a little bit naughty with the amount of cream as well. However it’s worth it, the parsnips and cream will combine to make a delicious concoction, you’ll be amazed at the fresh flavour from just a couple of ingredients.


Ingredients – 5 portions

500g Parsnips

1 litre Cream

10g Nutmeg

50ml Truffle oil

Bread and butter




  • 1. Peel and roughly chop parsnips into a large stockpot.
  • 2. Add the cream and bring to the boil.
  • 3. Reduce the heat and simmer until the parsnips begin to break down.
  • 4. Allow to cool slightly before carefully blending.
  • 5. To make the soup very smooth and restaurant texture, push the liquid through a fine sieve and discard the pulp remaining in sieve.
  • 6. Blend again with the nutmeg.
  • 7. To serve reheat and when it is in the bowl dot with a little truffle oil if you have some and serve with some delicious bread and butter.