AnySelected

Winter nights call for comfort food, and what’s more comforting than a creamy, flavourful soup? Join Alice Zaslavsky, your favourite culinary guide from A Bite To Eat with Alice (weeknights at 5pm on ABC TV and available anytime on ABC iview!), as she shares her recipe for a truly delightful Parsnip & Poached Egg Soup.

Alice, also the resident culinary correspondent for ABC News Breakfast and ABC Radio, and a passionate advocate for food literacy, knows a thing or two about creating delicious and accessible meals. This recipe is a testament to that – simple ingredients, big flavour, and a touch of elegance with the perfectly poached egg.

Why Parsnip? Parsnips often get overlooked, but they’re a winter superstar! They’re naturally sweet, earthy, and have a beautiful, subtle flavour that shines in soups. Roasting them before blending really brings out their sweetness and adds depth of flavour. Don’t skip this step!

The Poached Egg Perfection The runny yolk of a perfectly poached egg adds richness and a luxurious texture to the soup. It's a simple addition that elevates the entire dish.

Here's what you'll need:

• 500g parsnips, peeled and roughly chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 750ml vegetable stock
• 125ml cream
• Salt and pepper to taste
• 4 eggs
• 1 tbsp white vinegar
• Fresh parsley, chopped (for garnish)

Let's get cooking!

1. Roast the Parsnips: Preheat your oven to 200°C. Toss the chopped parsnips with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelised.
2. Sauté the Aromatics: While the parsnips are roasting, heat a little olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Blend the Soup: Add the roasted parsnips and vegetable stock to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes. Using an immersion blender (or carefully transferring to a regular blender), blend the soup until smooth and creamy.
4. Finish the Soup: Stir in the cream and season with salt and pepper to taste.
5. Poach the Eggs: Fill a saucepan with water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl, then gently slip them into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
6. Serve: Ladle the soup into bowls. Top each bowl with a poached egg and a sprinkle of fresh parsley.

Alice’s Tip: For an extra layer of flavour, try adding a pinch of nutmeg or a squeeze of lemon juice to the soup. Enjoy this warm and comforting soup – perfect for a chilly Australian evening!