The most wonderful time of the year is just around the corner, and here at The Burton Echo, we are kicking off our brand-new Christmas Recipe Series. Whether you are planning a cosy night in or looking for the perfect festive starter, our seasonal recipes are designed to bring a little magic to your kitchen.
We begin the series with a comforting classic that’s had a modern makeover. Simple to make, beautifully warming, and full of flavour, this dish is sure to become a winter favourite.
Creamy Parsnip Soup with Crispy Bacon and Truffle Oil
This recipe is rustic yet elegant, and best of all, it is incredibly easy to prepare. With just a handful of ingredients and a little bit of time, you will have a velvety soup that tastes like Christmas in a bowl.
Ingredients
To go in the pan:
- 1 kg parsnips (peeled and chopped into 1 cm pieces)
- 3 sticks of celery (chopped into 1 cm pieces)
- 1 potato (peeled and chopped into 1 cm pieces)
- 3 litres of milk
- 200 ml double cream
Method
Place all ingredients except the cream into a large saucepan. Bring to a gentle boil and simmer for around one hour, or until the vegetables are soft. Stir in the double cream, then blend until silky smooth. Season with salt to taste.
To go on top:
- 1 pack of bacon (cooked until crispy, then chopped or blended into bits)
- A drizzle of truffle olive oil
Ladle the soup into warm bowls, sprinkle with crispy bacon, add a drizzle of truffle oil, and serve immediately.
Chef’s Tip
Not a fan of bacon? No problem. Try topping your soup with sunflower seeds, a spoonful of pesto, or even crispy onions. This is a recipe you can easily make your own.
Stay tuned for more festive treats in next week’s edition as we continue our Christmas Recipe Series. Happy cooking!
