Parsnip & Stilton Soup

Parsnip and Stilton Soup (13)

One of the things I missed most about the UK during my years abroad was…Tesco.  It may sound silly, but there’s a lot to be said for a familiar British supermarket.  The layout is logical, the queues are never too long, everything makes sense.  Whenever my mum came to visit me in whichever country I was living in, she always asked for a trip to the supermarket just to see how it differed, and I think she was onto something – you can tell quite a bit about a place by the shopping and eating habits of its people.

Parsnip and Stilton Soup (3)

I was even happier to get back to Tesco when I saw these little recipe cards they’ve started making.  Last week I got a recipe from a novel, this week I got one from the supermarket – there’s inspiration everywhere!  I’ve adapted this recipe a bit, and it is absolutely scrumptious.  It’s so thick, comforting and wintery that I would mark it as a good option for a Christmas dinner starter.  Yes, my thoughts are officially turning towards Christmas now – only one month to go!

Parsnip & Stilton Soup

Serves 6


1 kg parsnips, peeled and chopped into chunks

2 tbsp oil

1 onion, chopped

2 garlic cloves, crushed

1.5 litres vegetable stock

1.5 tbsp white wine vinegar

150g Stilton, crumbled

4-5 tbsp creme fraiche


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1.  Preheat the oven to 200C.  Place the chopped parsnips in a roasting tin, drizzle with half the oil, season and roast for 35 minutes.

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2.  Heat the rest of the oil in a large pan and fry the onion for 5 minutes.

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3.  Add the garlic and fry for 3 minutes more.

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4.  Add the roasted parsnips, and stir well to combine.

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5.  Pour in the stock, bring to the boil and simmer for 20 minutes.

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6.  Remove from the heat and add the vinegar and 100g Stilton.  Stir in, then set aside to cool slightly.

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7.  Whizz in a blender until smooth (this may need to be done in two batches).

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8.  Return the soup to the pan and stir in the creme fraiche.  Warm through.  You may want to add a little more water to thin it out if you don’t like thick soups.

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9.  Season, and serve in bowls with the remaining Stilton crumbled on top.

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