White winter root vegetables make a very satisfying and sophisticated soup. The kale pesto makes a delicious and beautiful garnish for the soup.
Ingredients
Serves 8-10
- 50g butter
- 110g diced onions
- 165g diced potatoes
- 500g diced parsnip
- 1.2l chicken stock
- 250ml creamy milk
- Salt and pepper
Method
- Melt the butter in a saucepan and allow to foam. Add all of the diced vegetables, season with salt and pepper and coat in the butter.
- Cover with a butter wrapper or greaseproof paper and the lid of the saucepan and cook on a very gentle heat for about 15 minutes.
- The vegetables should be just starting to collapse at the edges. Add the stock and stir well. Cover again and simmer gently until the vegetables are completely tender. This will take about 20 minutes. Add in half of the milk and return to a simmer.
- Puree the soup in a liquidizer or with a hand held blender to achieve a soup with a smooth and silky consistency.
- At this point the soup may need to be thinned out with a little more stock or creamy milk. Taste and correct seasoning.
- Serve each portion of soup in hot bowls with a generous spoonful of the pesto.
