Can you tell I love the cold weather because it gives me an excuse to make a shitload of soup? Woops.
Anyways this soup is quick, easy, yummy and very very comforting. Ooh yeah don’t skip on the blood sausage and apple chutney, it really makes the difference with this soup.
I topped this soup with homemade apple-onion chutney, you can make your own or buy some in the supermarket. Later this week I will post the recipe for this chutney. Yes, I know this is a very annoying tease, but wait for it, because the other thing I used the chutney for is so freaking delicious. Anyways no further chatting, here is the recipe.
For the soup:
2 medium sized parsnips (mine were 600g together)
2 garlic cloves
½ cup white beer (I used LaChouffe Soleil)
3-4 cups vegetable stock (750 ml )
pepper, salt to taste
½ – 1 tbsp sugar
½ tbsp olive oil
For the topping:
1 tbsp butter
chopped blood sausage that makes up about 1 cup
1 little gem, sliced very thinly
1 cup apple-onion chutney
On the side:
some grilled “Old Amsterdam” cheese sandwiches
Start with peeling and chopping the parsnips, onion and garlic cloves.
Once everything is cleaned and chopped, heat the olive oil in a big pot.
Stir in the onion and garlic cloves and give them a quick fry untill the onion is translucent and starts to caramelize.
Next add in the parsnip, beer and stock. Put the fire on medium and let everything simmer until the parsnip is soft enough to mash it with a fork.
In the meanwhile heat the butter in a nonstick pan on low heat. Add the chopped bloodsausage and let it cook on the low fire for a good 15 minutes. Keep tossing it every now and then untill they are nice and crispy. Put them on the side until the soup is ready. These keep really wel by the way, you can keep them for 3 days in a airtight container in your fridge. They might loose some of their crunchyness, but you can pop them in the oven for a couple of minutes to crisp them back up!
Then blend your soup together with a stick blender or whatever you like to use. Give your soup a taste and add some pepper, salt and sugar to your liking. I thought my soup was a little bit bitter, so I added about ½ tbsp of sugar to it. Don’t add to much sugar, because the chutney will also do this.
You can add more water if you like your soup to be thinner!
When dinner/lunch is ready to be served, pour your soup in a bowl top it with some of the little gem, chutney and blood sausage and enjoy!