Parsnip Soup with

    Orange and Saffron

    · January,Recipes

    One of my happiest food memories is of a parsnip soup that I ate in a wonderful bed & breakfast near Loch Maree. It’s slightly sweet & hugely comforting after a day walking in the Scottish countryside. Or if you’re having a duvet day?

    -Rachel Finley

    2 large parsnips, peeled & diced

    2 banana shallots, finely chopped

    A large pinch of saffron threads

    A splash of rapeseed oil

    200ml chicken or vegetable stock

    1 large orange, zested & juiced

    Heat a splash of oil in a saucepan & sauté the shallots slowly until soft but not coloured.

    Add the parsnip, saffron threads & the zest & juice of the orange. Toss with the shallots & then cover with stock. Add some boiling water if needed.

    Bring to a simmer & cook for 10-15 minutes or until the parsnip is soft.

    Allow to cool for 10 minutes & then blend.

    Serve with parsnip chips if you like.

    Historical Note:

    We’ve all heard these sayings about blondes “having more fun” or a there being a certain cachet to having blonde hair. And it’s not a recent belief either. In Tudor times it was most certainly fashionable to have lighter hair. Wealthy ladies used natural hair dye to achieve this end containing cumin seed, celandine , oil and you guessed it ,saffron as well.

    parsnip soup recipe
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