Parsnip Soup with Fois Gras Croutons

    30 min

    This is a wonderful vegetable soup, which will knock the socks off any dinner guests. A creamy parsnip soup is served with crumbed fois gras cubes.

    10 people made this

    Serves: 4 

    • 1 onion, peeled and chopped
    • 100ml single cream
    • 2 teaspoons butter
    • 2 slices gingerbread
    • 250ml milk
    • 250ml vegetable stock
    • 500g parsnips, peeled and cut into cubes
    • 50g foie gras, cut into cubes
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook parsnips and onion in a covered saucepan over low heat for 15 minutes.
    2. Meanwhile, preheat oven to 200 C / Gas 6. Toast gingerbread in oven until brown, about 10 to 15 minutes. Break up the gingerbread into fine crumbs, set aside.
    3. Pour milk and vegetable stock into the parsnip pan. Cook the soup over low heat. Puree using a hand blender.
    4. Coat fois gras cubes in gingerbread crumbs and transfer to a bowl. Pour parsnip soup around the fois gras and serve immediately.

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