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Will Holland’s parsnip and vanilla soup
Makes 6-8 Starters and mains
Ingredients
- 375g onion
- 40g garlic
- two vanilla pods
- pale butter for sweating
- 500ml of chicken stock
- 500ml milk
- salt to season
Method
To make a comforting parsnip and vanilla soup for six to eight, start by roughly chopping 375g onion, 40g garlic and two vanilla pods, then sweat all of the chopped ingredients with a pale butter. Peel and roughly chop 750g of parsnips, add to the mix and continue to sweat. Add 500ml of chicken stock and 500ml milk. Cover with a lid and let the mixture simmer for about 10-15 minutes until the parsnips are tender. Place everything including the vanilla pods into a liquidiser and blend until smooth. Then pass the soup through a fine sieve and season with salt. At La Bécasse, Will serves this dish with a saffron-poached pear or seared scallops.
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