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