Parsnip soup with collard greens
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.
Ingredients
Metric
Imperial
Parsnip soup
- 10 parsnips, medium-sized
- 150g of unsalted butter
- 1.5l whole milk
- 1 Parmesan rind
- 500ml of water
- 4 fresh bay leaves
- 12 black peppercorns
- 50g of Parmesan, freshly grated
- sea salt
Collard greens
- 150g of collard greens
- lemon juice, to taste
- extra virgin olive oil
- freshly ground black pepper
Method
- 10 parsnips, medium-sized
- 150g of unsalted butter
- 1.5l whole milk
- 1 Parmesan rind
- 500ml of water
- 4 fresh bay leaves
- 12 black peppercorns
- 150g of collard greens
- lemon juice, to taste
- freshly ground black pepper
- extra virgin olive oil
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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