Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 700g parsnips, cut into chunks
• 400ml milk
• 400ml vegetable stock
• 3 bay leaves
• 2 x 80g packs curly parsley
• 150ml double cream
• 150ml whipping cream, whipped to soft peaks

For the garnish

• 1 parsnip, cut into small cubes
• 1 tbsp olive oil

Method:

1. Heat oil in a saucepan and fry onion until soft.
2. Stir in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip well softened.
3. Remove the bay leaves and drain off, reserving the liquid.
4. Blend the cooked parsnips in a blender, adding a little of the reserved liquid at a time until smooth.
5. Keep adding liquid a soupy consistency, not too thick.
6. To make the parsley cream, blanch the parsley in boiling salted water for 30 secs, then refresh in ice water to retain green colour.
7. Bring the double cream to the boil.
8. Squeeze out any water from the parsley, then blend, slowly adding the hot cream until smooth. Cool. Fold a little of the parsley mixture through the whipped cream. Season and chill. Keep the remaining purée for serving.
9. For the garnish, blanch the parsnip cubes in boiling water for 2 mins, then drain. Heat the oil in a pan, and fry the cubes until golden. Keep warm.
10. Serve the soup (reheat if necessary). Place a little of the parsley purée into soup bowl, followed by the soup, a spoonful of the parsley whipped cream and some fried parsnip cubes.