Brian Lane's Cream of Parsnip with Parsley Cream

Name: Brian Lane's Cream of Parsnip with Parsley Cream
Yield: 10
Ingredients: 50.0ml Olive oil; 250.0g Onions; 0.0g Bay leaves; 150.0g Celery; 150.0g Leeks; 500.0g Parsnips; 800.0ml Whole milk; 600.0ml Water; 1.0g Salt; 1.0g White Pepper; 150.0ml Meadowland Double (1L); 50.0g Parsley

Brian Lane is Executive Chef of Hallmark Care Homes and heads up their Chef Academy. Not forgetting he is also one of our Kitchen Heroes.

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Method

Olive oil 50.0 ml
Onions 250.0 g
Bay leaves
Celery 150.0 g
Leeks 150.0 g
Parsnips 500.0 g
Whole milk 800.0 ml
Water 600.0 ml
Salt 1.0 g
White Pepper 1.0 g

For the Parsley Cream:

Meadowland Double (1L) 150.0 ml
Parsley 50.0 g

Elderly care

Soups

Main courses

Brian Lane is Executive Chef of Hallmark Care Homes and heads up their Chef Academy. Not forgetting he is also one of our Kitchen Heroes.

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Preparation

Method
- In a pan add the olive oil heat and sweat the onion, celery and leek until soft.
- Stir in the parsnips, bay leaves, milk, water, KNORR Professional Vegetable Jelly Bouillon then bring to the boil and gently simmer until the vegetables are soft.
- Blend the soup until smooth, season and keep hot.
For the Parsley Cream:
- Blanch the parsley in boiling salted water for 30 seconds, then refresh in ice wate.
- Bring the cream to the boil and squeeze out the parsley then add the cream and blend until smooth.
- Once the parsley cream has cooled fold the parsley purée through the whipped cream. Season and chill.
To serve:
- Place the soup into bowls adding a little parsley cream to the bowl along with Croutons.

Elderly care

Soups

Main courses

Thank you

Brian Lane's Cream of Parsnip with Parsley Cream

Ingredients