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Le Chaudron recipe

Velouté de panais aux épices

Spiced creamy parsnip soup

⏱ 35 minServes 4Easy185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.2 kg (2.6 lb)parsnip
  • 300 g (11 oz)potatoes
  • 2yellow onions
  • 3 clovesgarlic
  • 1Granny Smith apple
  • 60 g (2 oz)unsalted butter
  • 1 L (4¼ cups)chicken stock
  • 200 ml (¾ cup)thick crème fraîche
  • 1 tspground cumin
  • 1 tspground coriander
  • 1 pinchnutmeg
  • 1 tspground cinnamon
  • 3 tbspolive oil
  • 100 g (3½ oz)toasted hazelnuts
  • 1bunch of chives
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.2 kg (2.6 lb) parsnip
  • 300 g (11 oz) potatoes
  • 2 yellow onions
  • 3 cloves garlic
  • 1 Granny Smith apple
  • 60 g (2 oz) unsalted butter
  • 1 L (4¼ cups) chicken stock
  • 200 ml (¾ cup) thick crème fraîche
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 pinch nutmeg
  • 1 tsp ground cinnamon
  • 3 tbsp olive oil
  • 100 g (3½ oz) toasted hazelnuts
  • 1 bunch of chives
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 chef’s knife1 vegetable peeler1 wooden spoonBlack peppercorns

03 — Method

  1. Peel the 1.2 kg (2.6 lb) of parsnips and cut into even 2 cm (¾ in) cubes.
  2. Thinly slice the 2 yellow onions. Remove the germ from the 3 garlic cloves and chop them. Peel the 300 g (11 oz) of potatoes and cut into even 2 cm (¾ in) cubes.
  3. Peel, core and quarter the Granny Smith apple — its tartness balances the parsnips’ sweetness.
  4. Heat 3 tbsp of olive oil and the unsalted butter in the large saucepan over medium heat and cook the onions for 8 minutes until soft and golden.
  5. Add the garlic and cook 1 minute, stirring constantly. Stir in the ground cumin, coriander, cinnamon and the pinch of nutmeg and toast for 1 minute.
  6. Add the parsnips and potatoes and stir for 3 minutes to coat in the spices. Pour in hot chicken stock to cover and add the apple.
  7. Season with fleur de sel and plenty of pepper and bring to a simmer. Cook over low heat for 25 minutes until the parsnips are soft, then blend with an immersion blender until perfectly smooth.
  8. Stir in the thick crème fraîche. Roughly chop the 100 g (3½ oz) of toasted hazelnuts. Serve piping hot topped with the hazelnuts and chopped chives.

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