Creamy Parsnip Soup, Prosciutto & Chives

Creamy Parsnip Soup, Prosciutto & Chives

Ingredients (serves 16 x 60ml shot glasses)

20g butter
1 tablespoon extra-virgin olive oil or grapeseed oil
1 small onion, finely chopped
1 clove garlic crushed
1 teaspoon cumin
2 teaspoon thyme, chopped
675g (5) parsnips, peeled, chopped
1/2 cup pure cream
2 cups chicken stock or vegetable stock
Sea salt & cracked pepper
1 bunch chives, finely chopped
100g prosciutto

Method

  1. Heat olive oil and butter in a large saucepan. Add the onion, garlic, cumin, parsnip and thyme and cook for 3-4 minutes, stirring occasionally. Add stock and 1 cup water and simmer until parsnips are cooked through. Remove from heat and place in a food processor and blitz until smooth. Pass soup through a fine sieve then adds cream and season to taste. (Add additional cream if you like the soup to be thinner). Reheat soup over low heat when ready to serve.
  2. Preheat oven to 180°C (350°F) Place the prosciutto on a baking tray lined with baking paper, then cover with more baking paper and another baking tray and bake for 8-10 minutes or until golden and crisp. Remove and allow to cool, then break into shards.

To Serve

Pour soup into the shot glasses using a pouring jug and top with chives.  Transfer to a serving tray and place a shard of prosciutto on top of the glass and serve. 

Chef's Notes

Alternatively you could serve the soup in bowls for 2 people.

Join the Community

Sign up here for exclusive content, chef designed recipes, menu planning ideas, dinner parties with friends, cooking techniques and plenty of tips and tricks to take your cooking to the next level. 

On Instagram

@temptationforfood

Follow along for more delicious food, photography and styling xxx

never miss
a Recipe

Sign up here for exclusive content, chef designed recipes, menu planning ideas, dinner parties with friends, cooking techniques and plenty of tips and tricks to take your cooking to the next level.