Parsnip Soup with Stilton Croutons

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    52mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    304
based on 3 ratings

Parsnips are an underrated winter vegetable and they give this warming soup a sweet undertone balanced with the tangy Stilton croutons.

recipe updated Jan 17, 2024

Ingredients

  • Rustic french bread icon
    Rustic french bread
    80 g
  • Fresh thyme icon
    Fresh thyme
    1 sprig
  • Celery stalk icon
    Celery stalk
    1
  • Potato icon
    Potato
    150 g
  • Blue cheese icon
    Blue cheese
    10 g
  • Red wine vinegar icon
    Red wine vinegar
    2 tablespoons
  • Dijon mustard icon
    Dijon mustard
    1 tablespoon
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Chicken stock icon
    Chicken stock
    750 g
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Onion icon
    Onion
    150 g
  • Parsnip icon
    Parsnip
    350 g
  • Garlic clove icon
    Garlic clove
    2
  • Double cream icon
    Double cream
    as needed
  • Blue cheese icon
    Blue cheese
    40 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Serving bowl - small
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 180°C
  4. Add blue cheese, red wine vinegar, dijon mustard and olive oil to a clean medium bowl
  5. Mix well
  6. Line a clean baking sheet with parchment paper
  7. Add rustic french bread to the baking sheet
  8. Pour cheese mixture into croutons
  9. Toss until coated
  10. Bake until golden brown and let cool - 10 min, 180°C
  11. Fit max blade to kCook bowl
  12. Add chicken stock, fresh thyme and salt & pepper to the kCook bowl
  13. Fit kCook bowl to kCook Multi
  14. Turn direct prep attachment to position 1
  15. Slice onion, celery stalk, parsnip and potato into the soup with direct prep attachment
  16. Turn direct prep attachment to position 2
  17. Add garlic clove to the soup
  18. Attach lid to kCook bowl with filler cap fitted
  19. Cook with filler cap fitted - 30 min, 100°C, speed 1
  20. Blend with filler cap fitted - 2 min, speed 12
  21. Spoon soup into serving bowl
  22. Garnish with double cream and blue cheese
  23. Transfer croutons to serving bowl
  24. Serve
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