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Parsnip and vanilla soup with seeded bread loaf


Recipe from our partner Whiting & Hammond

Parsnip and vanilla soup with seeded bread loaf

Ingredients

  • For the bread: 500g mixed grain flour
  • 1 tbsp sesame seeds (plus extra for the top)
  • 1tbsp poppy seeds (plus extra for the top)
  • 1 sachet fast-action yeast
  • 1tsp salt
  • 300ml lukewarm water
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • Semi-skimmed milk to glaze
  • For the soup: 25g butter
  • 25g vegetable oil
  • Sprig of thyme
  • 2 stick celery, washed and finely sliced
  • 1 large onion, peeled and finely sliced
  • 1 clove garlic, peeled and crushed
  • 8 parsnips, peeled and cut into 1cm cubes
  • 500ml semi-skimmed milk
  • 1 litre vegetable stock
  • 1 vanilla pod
  • Salt and pepper to taste

Method

  • For the bread: Mix the flour, seeds, yeast and salt into a large mixing bowl. Mix the water, oil and sugar in a jug and pour into the dry ingredients, mixing all the time to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth, but not sticky. Leave in a covered bowl to double in size (in a warm room for about an hour).
  • Preheat the oven to 180C, oil a 1.2litre load tin; once the dough has doubled in size, remove from the bowl and place in the loaf tin, then allow to double again for approx 45 mins. Make a few slashes on the top, brush with the milk and sprinkle with the remaining seeds. Bake for 30-35 mins until the loaf is risen and golden (when you tap top it sounds hollow).
  • For the soup: Gently melt the butter and vegetable oil in a saucepan. Add the thyme, celery, onion and garlic, and gently cook for approx 10 minutes until soft. Add the cubes of parsnip to the pan, as well as the milk, vegetables stock and vanilla pod. Cook on a low heat for approx 30-40 mins until the parsnips are cooked. When cooked remove from the heat, remove the vanilla pod and process until smooth. Season with the salt and pepper to taste. Serve in a deep bowl, alongside the seeded fresh bread.