A useful recipe to use up the last of the parsnips from the veg bed when digging it over in the Spring. The baby spinach leaves over-wintered in the greenhouse pulsed with Glenilen* yogurt to counteract the sweetness of the parsnips. Served with soda bread and for a special treat Glenilen hand churned butter.
- Good knob of butter/splash of olive oil
Large potato cubed
½ clove of garlic chopped
Handful of spinach
½ to 1 cup Natural Glenilen* Yoghurt or any plain yoghurt
Stock or water to loosen
Optional teaspoon of fresh thyme
To make the soup
Add the butter or olive oil to a saucepan. Heat gently. When melted add parsnip, potato, onion, garlic and thyme. Stir to coat vegetables in butter or oil. Cover with greaseproof paper tuck in and turn down heat. Check it doesn’t catch, add small amount of liquid at this stage. (The point of the greaseproof cover is to concentrate the flavour and keep in finished dish.) When the parsnips and potato are soft liquidise in processor or using a hand whisk, adding liquid to loosen until required thickness of soup. Meanwhile rinse and drain spinach add to frypan with some chopped garlic and wilt. Put into a small liquidiser with ½ cup of yoghurt and pulse until combined. Empty into a small saucepan and heat gently, do not boil or it will split. When soup is heated through pour into soup bowls – swirl the yoghurt mix and enjoy. Serve with homemade soda bread.
* Glenilen - We are big fans of Glenilen’s dairy products. They are produced using milk from their farm in Drimoleague and other neighbouring farms with high standards of animal husbandry. Here in West Cork we are fortunate that the cows feed on grass for the majority of the year due to the mild climate and it makes such a difference to the richness of their milk. For a treat we buy Glenilen hand churned butter and clotted cream or even more irresistible their cheesecakes!