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Everyday and easy
Main ingredients
Vegetarian main ingredients
Carbohydrates
Fish and Seafood
Meal Type
Diets
Courses
Cuisine
Michelin and Advanced
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
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  • Cakes and baking
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  • Pickling
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
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Parsnip soup with collard greens

by Skye Gyngell
  1. Parsnip soup with collard greens
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This parsnip soup recipe is silky, comforting and indulgent all at the same time – perfect for when you need something simple yet utterly delicious. Topped with collard greens and a drizzle of olive oil, it's simple cooking at its finest – which means the quality of ingredients is paramount.

First published in 2019
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Ingredients

Metric

Imperial

Parsnip soup

Collard greens

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Method

1
Preheat the oven to 180°C/gas mark 4
2
To begin, make the parsnip soup. Peel and core the parsnips and place in a deep roasting tin with the butter, milk, Parmesan rind, water, bay leaves and peppercorns. Cover the tin with kitchen foil and roast in the middle shelf of the preheated oven for 1.5–2 hours, or until the parsnips are completely soft
3
Remove from the oven and allow to cool slightly. Remove the bay leaves and peppercorns, then transfer the mixture to a food processor or powerful blender and blitz, adding a little more milk or water if necessary along with little pinches of the Parmesan as you blend. Season to taste with salt and keep warm
4
Julienne the collard greens finely and bring a large pan of well-salted water to the boil. Blanch the collard greens until vibrant and tender, then drain and season with a few drops of lemon juice, freshly ground black pepper and some extra virgin olive oil
5
Ladle the soup into warm bowls, arrange the collard greens on top and finish with a drizzle of extra virgin olive oil
First published in 2019
Skye Gyngell

One of hospitality's best-loved personalities, an acclaimed restaurateur and a pioneering chef, Skye Gyngell was a true champion of the hospitality industry. In the serene surroundings of her London restaurant Spring, Skye Gyngell followed an ethos of simple sustainability, working closely with biodynamic farms like Fern Verrow to bring the UK’s best produce to London. With an emphasis on simple, zero-waste cookery, her dishes allowed the ingredients to speak for themselves.

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