PARSNIPS and wild mushrooms are both now in season and plentiful. I much prefer to make soup with parsnips earlier in the season than later, as they tend to become woody and slightly gluey when pureed.
My preference is to use chicken stock but, if you want the soup to be a veggie dish, vegetable stock works equally as well.
I have added a little bit of ginger to spice it up, and don't be frightened of using any variation of mushrooms.
PARSNIP & WILD MUSHROOM SOUP
Ingredients (serves 6)
25g butter
700g parsnips peeled & chopped
2 leeks chopped, about 200g
¼ tsp ground ginger
150ml white wine
1.5 litre chicken or vegetable stock
Salt & pepper
Wild mushrooms, cooked
Olive oil
50ml thick double cream
Chopped flat parsley
Method
1. Add the butter to a large thick-bottomed pan, gently cook the parsnips and leeks with the ginger for 2-3 minutes before adding the wine and bring to the boil.
2. Add the stock, bring to the boil and simmer for about 15-20 minutes, until the parsnips are cooked.
3. Liquidise well and sieve, season with sea salt and freshly milled pepper and keep warm.
4. Sauté the mushrooms in olive oil and season, sprinkle over the soup, drizzle the cream and olive oil and sprinkle with chopped parsley.
Wine with this dish....
THIS trendy Albarino Bodegas Castro Martin 2006, with its apricot notes and spicy finish, will be great with the sweet flavours of the parsnip and spicy ginger.
Priced £10.50, from www.bibendum-wine.co.uk
CHOSEN by Maria Somma, assistant sommelier at Malmaison Liverpool
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