Parsnip soup with hazelnut and thyme butter

Prep 0 h : 10 m
Cook 0 h : 20 m


  • 100g cold butter, coarsely chopped

    1 leek, white part only, thinly sliced

    6 thyme sprigs, plus 1 tbsp thyme leaves

    2 star anise

    ½ cinnamon quill

    3 garlic cloves, finely chopped

    1 litre chicken stock

    800g parsnips (about 4 large), cut into 1cm pieces

    50g roasted hazelnuts

    300ml pouring cream

    Toasted and buttered sourdough, to serve


  • Heat half the butter in a large saucepan over medium heat.

    Add leek, thyme sprigs, star anise and cinnamon, and cook, stirring often, until leek is softened, 6-7 mins.

    Add two-thirds of the garlic and cook, stirring continuously, until fragrant, 1 minute.

    Add stock and parsnip, season and bring to the boil, then reduce the heat and simmer, covered, until parsnip is very tender, 15-18 mins.

    Meanwhile, cook remaining butter in a small saucepan until foaming and nut brown, 3-4 mins, then stir in thyme leaves and remaining garlic.

    Transfer to a food processor with hazelnuts and process until nuts are coarsely chopped.

    Season to taste.

    Stir cream into soup, discard thyme sprigs and spices, then blend soup with a hand-held blender until very smooth.

    Top with hazelnut butter and serve with toasted sourdough.