Parsnip, Coconut & Truffle Oil Soup

Serves 4 to 6 - takes 25 mins

If 800 thread count Egyptian sheets were a soup it would be this silky. Rich, soothing and bold. This is a special occasion soup, and by special occasion I mean anytime you want a spectacular soup. Don’t get caught up on the truffle, you just gotta grab a little bottle of truffle oil.

- 6 medium sized parsnips, peeled and rough chopped
- 1 medium white onion, peeled rough chopped
- 1 bay leaf
- 15/20 sprigs of fresh thyme (wrapped and tied in cheesecloth)
- 2 garlic cloves, peeled and rough chopped
- 2 cans unsweetened coconut milk (398 ml each)
- 3 cups chicken stock (or water)
- 1 small bottle of truffle oil*

In a heavy base pot add a splash of olive oil, add onions and garlic and a good pinch of salt. Sweat off onions and garlic - but be sure they DO NOT brown.

Once sweated off (softened) add parsnips, all the coconut milk and 2 cups of stock (hold back 1 cup of stock until we blend the soup), cheesecloth wrapped thyme and bay leaf.

Lid on and let simmer on med heat until parsnips have softened (approx. 10/15 mins depending on the size you cut parsnips).

Once parsnips have softened remove bay leaf and cheesecloth containing thyme. Add mixture to blender and blend until silky smooth, check for seasoning with each batch you blend (use white pepper over black pepper if you have it). Add additional stock as required for consistency.  Garnish with crushed peanuts and 6 to 10 drops of truffle oil per bowl (you don’t need much).

*Truffle oil is now available at most supermarkets. You may have to ask for it at the checkout. A small bottle is around $10-$15 but it’s worth it. A little goes a long way.