- 1 onion
- 1 celery stick
- A 450g bag of parsnips
- 1 bay leaf
- A handful of thyme
- A 227g pot of single cream
- ½ tbsp olive oil
- Sea salt and freshly ground pepper
- 450ml boiling water or stock
- Pan with a lid
- Greaseproof paper
- Measuring jug
- Blender or hand-held blender
- 1.
Prepare your veg: peel and finely chop the onion. Trim the ends off the celery and finely slice it. Peel the parsnips and trim off the very ends. Finely chop them.
- 2.
Warm a pan for 1 min, then add ½ tbsp oil and the veg. Add the bay leaf and most of the thyme (keep a sprig for garnishing). Season with salt and pepper (use white pepper if you have it). Cover the veg with a piece of greaseproof paper. Pop on the lid. Sweat the veg over a very low nheat for 30 mins till they’re soft but not browned – stir once or twice to check.
- 3.
Lift off the greaseproof paper. Scoop out the thyme sprigs and bay leaf. Pour in 450ml boiling water (or hot homemade stock). Ladle the soup into a blender with the cream and blitz till smooth, or use a hand-held blender in the pan.
- 4.
Pour the soup back into the pan and warm through for 2-3 mins. Taste and add a little more salt and pepper if you think it needs it. Ladle into warm bowls and garnish with a few thyme leaves to serve.