Dark Cane Sugar
A moist, dark brown sugar...
Details page sections
Savoury
Caramelised Onion and Parsnip Soup
20 mins
25 mins
Easy
6
When the weather gets colder we start to think about soup. Try this thick, hearty family favourite and beat the winter blues.
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- Ingredients
- Method
Ingredients
- 50g butter
- 4 large onions, peeled and thinly sliced
- 3 Tbsp Chelsea Dark Cane Sugar
- 1 cup dry white wine (or vegetable or chicken stock)
- 3 large parsnips, peeled and chopped
- 6 cups vegetable or chicken stock
- ½ cup cream
- 4 tsp sour cream to garnish
- 2 Tbsp fresh chopped parsley or chives to garnish
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Unknown
Awesome recipe, absolutely delicious, best parsnip soup I've ever made. I would give it 10000/5
5
Method
Melt butter in a large saucepan. Add the sliced onions and Chelsea Dark Cane Sugar. Stir fry for 10 minutes over medium-high heat. Add the wine and parsnips. Simmer for 15-20 minutes uncovered, stirring occasionally. The onion and parsnip should be tender and golden brown. Pour in the stock and bring to the boil. Reduce heat and simmer for 5 minutes. Transfer soup to a blender and mix until smooth with the cream. Season to taste with salt and freshly ground black pepper.
Serve with a teaspoon of sour cream swirled through and sprinkled with chopped parsley or chives.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
1
What did you think of this recipe?
Unknown
Awesome recipe, absolutely delicious, best parsnip soup I've ever made. I would give it 10000/5
5
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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