Carrot & Parsnip Soup

I had lots of carrots and parsnips needing to be used up so I decided to make a slightly different soup.

  • I cooked a chicken as for rosȯł – clear chicken bouillon, with instead of 1 or 2 carrots and parsnips, I used around 8 of each, peeled but whole.
  • Once cooked I removed the chicken for a different dish and strained the cooked vegetables from the liquid.
  • For the best results, leave the liquid in a cool place for a few hours or even overnight so that you can skim off some of the chicken fat.
  • Use a blender to purée the carrots, parsnips and the onion.
  • In a saucepan add the puréed vegetables and enough of the liquid stock to give the required consistency for a soup – not too thick.
  • This puréed style of soup is more English than Polish! 
  • Gently heat the soup for around 5 minutes, stirring it occasionally.
  • Check for seasoning and to serve, stir in around 100ml of soured cream or 150ml of Greek style yoghurt.

Ingredients – if not wanting to make the rosȯł from scratch

  • 2 litres of good chicken stock (or a from stock cubes if you do not have any)
  • 8 carrots
  • 8 parsnips
  • 1-2 onions
  • 2-3 grains allspice
  • 1 bay leaf
  • Salt & pepper to taste
  • 100ml soured cream or 150ml Greek style yoghurt

Method

  • Simmer the vegetables in the chicken stock with the allspice and bay leaf till they are all soft.
  • Purée the vegetables in the soup using a stick blender.
  • Season to taste.
  • Add soured cream or yoghurt to serve.