Cream of Parsnip and Fennel Soup with Salsa Verde and Parmesan Toast for a 3.5-4.5 Litre Slow Cooker
Cream of Parsnip and Fennel Soup with Salsa Verde and Parmesan Toast For a 3.5-4.5 litre slow cooker. Serves 4-6
Although fennel is renowned for its anise-like quality, when matched with the creamy, rounded flavour of parsnip it creates a bright and fresh acidity in this delicious soup.
For the Soup olive oil cooking spray 600g parsnips (peeled weight) ¼ cup freshly grated parmesan 220g fennel (weight after tough ½ cup grated tasty cheese outer pieces are removed) 180g potatoes (peeled weight) For the Salsa Verde 1 onion 1 cup finely chopped flat-leaf 2 cloves garlic, crushed parsley 1 litre chicken or vegetable stock, 1 clove garlic, crushed or water mixed with 3 teaspoons 2 anchovies, finely chopped stock powder 1 tablespoon capers, finely ½ teaspoon salt (optional) chopped ½ cup cream ½ teaspoon finely grated lemon or lime rind For the Parmesan Toast 20ml olive oil 4 slices stale bread, crusts pinch of sugar (optional) removed
To make the soup, cut the parsnips, fennel, potatoes and onion into 1.25cm pieces and place in the slow cooker with the garlic, stock and salt
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