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Parsnip soup

This recipe was comes to us from our Rural Correspondent.

Parsnips- 1 Tablespoon olive or corn oil

- 1 onion, chopped

- 2 cloves garlic, smashed and chopped

- 1 teaspoon ground dried ginger

- 1 teaspoon ground cumin

- 1 teaspoon garam masala

- 4 large parsnips (about 1 lb), peeled and chopped (throw away any woody cores)

- 2-3 Tablespoons unsalted butter

- about 3 cups chicken stock

- salt and pepper

- scant cup of heavy cream

- chopped chives

  1. Heat the oil over medium heat in a large pan and fry the onions until they begin the clear.
  2. Add the garlic, ginger, cumin and garam masala, and mix them well with the onions.
  3. Add the butter and parsnips, stir until the butter melts and coats all the vegetables, cover the pot, reduce the heat to low and cook until the parsnips soften, about 10-15 minutes.
  4. When the parsnips begin to turn clear, add enough stock to cover them, bring to a boil and season with salt and pepper.
  5. Add the cream and remove the soup from the heat.
  6. Puree the soup in a food processor or blender: Add a little stock if you think the soup is too thick.
  7. Serve the soup with a splash of olive oil and a sprinkling of chives.


- You could use vegetable stock or water instead of the chicken stock.

- You can omit the cream.

- The Editor uses white pepper but black is probably more traditional.

- A pinch of cayenne would not hurt.

- Minced smoked ham is a good addition to the chives or scallions.

- Acton’s version does not specify any particular kind of stock, and although we invariably use chicken, the potatoes are good with whatever stock you have on hand.