Serves 6-8.
Ingredients:
50g unsalted butter
500g parsnips, peeled, roasted (till golden) and cubed (I recommend roasting the parsnips the night/morning before to cut down on prep time)
3-4 shallots chopped
2 cloves garlic finely chopped
750ml Stock (preferably veg bullion; fro a bit more kick replace 500ml of the stock with veg bullion made up with One Stock (see one stock)
150ml single cream or natural yoghurt (or soya cream)
Half tsp. lemon juice.
280g Watercress (about one large bunch), washed & roughly chopped
2tblsp Wholemeal flour
Salt and Pepper to taste
4 tick slices of Sour Dough Bread cut into cubes and toasted under a grill with a little drizzle of olive oil.
(more to serve with the meal if desired) if you don’t have/fancy bothering with a culture you can pick up mixes at most supermarkets. Or better yet visit one of our great local bakeries! Dotted all throughout the county and also attending most farmers markets are great local bakers, they have a wide variety of fresh backed bread, trust me that and some hand churned butter makes you fell really good to be alive!)
Equipment:
Large Pan, 5L plus.
Teaspoon,
Tablespoon
Hand Blander/Jug Blender
Method:
Melt the butter in the pan on a medium heat until just starting to sizzle, add the onion, garlic and parsnips, heat on a very low heat for 5-10 Min or until shallots/onion is soft but not brown.
Slowly add flour until a thick paste is formed.
Stir in stock gradually until completely mixed and there are no lumps!
Bring to the boil & simmer for 10min.
Add Watercress and bring back to boil, simmer for ten Min or until parsnips are soft & Watercress is fully wilted.
Add Lemon Juice, salt pepper and cream.
Blend well.
Garnish.
Garnish with toasted croutons.
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