Silky parsnip and stilton soup recipe

10 ratings

See method

  • Serves 6
  • 15 mins to prepare and 30 mins to cook
  • 311 calories / serving
  • Freezable


  • 25g butter
  • 2 garlic cloves, chopped
  • 1kg (2lb) parsnips, chopped
  • 1.5 litres chicken or vegetable stock
  • 1.5 tbsp sherry vinegar or white wine vinegar
  • 150g (5oz) Stilton, crumbled
  • 140ml (1/4pt) single cream
  • large handful vegetable crisps, to garnish
  • 1 onion, finely chopped

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    12g 58%
  • Sugars

    12g 13%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 24.8g Protein 10.3g Fibre 8.9g


  1. Melt the butter in a pan, then add the onion and cook for 5 minutes until softened. Add the garlic, cook for 5 minutes, then add the parsnips and the stock. Simmer for 20 minutes until the parsnips are tender.
  2. Take off the heat and add the vinegar. Add 100g (3½oz) Stilton. Whizz the soup in a blender until smooth. Season and return the soup to the saucepan and stir in 100ml (3½fl oz) single cream. Warm through and serve in warmed bowls with a drizzle of cream, and topped with some crumbled Stilton and some of the crisps.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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