Parsnip soup with collard greens
by Skye Gyngell
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Ingredients
Fruit & Vegetables
10 parsnips, medium-sized
150g of collard greens
lemon juice, to taste
Dairy
150g of unsalted butter
1.5l whole milk
Cheese
1 Parmesan rind
50g of Parmesan, freshly grated
Beverages
500ml of water
Salad & Fresh Herbs
4 fresh bay leaves
Store Cupboard
12 black peppercorns
sea salt
Oils & Vinegars
extra virgin olive oil
Spices & Dried Herbs
freshly ground black pepper