Parsnip soup with a touch of French and Portuguese flair.


Autumn is slowing coming here in Alentejo. Our first parsnips of the season have appeared.  Quite a rarity in Portugal – but being English I love them.  Very simple to make. This made enough for two hearty portions – easy to adjust quantities for more people and differing tastes.

2 Parsnips , 2 Carrots, 1 large white Onion, 1 medium Potato, Ground Black Pepper

Prepare all vegetables – peel, top and tail.  Cut into similar sizes and place in pan.  Add water -just enough to cover vegetables with – no more.  Bring to the boil and simmer for 10 – 15 minutes.  When all the vegetables are soft remove from heat.  Blend carefully with a hand blender.

This is my partners plate – the French touch being the added crème fraîche , the Portuguese style being served in a bowl lined with day old bread. Cream may also be used as can Mascarpone or sour cream.

Garnish with herbs of choice – we used flat leaf parsley.


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