Vintage Cheddar and Parsnip soup

Preparation time
10 mins
Cooking time
30 mins
Difficulty
Easy
Serves
6 people
Meal course
Dinner
Posted by
Posted on
Vintage Cheddar and Parsnip soup

This is such a delicious and super quick winter warmer. Use the best quality, bitey Vintage cheddar you can afford, you will taste the difference. If you love cheese (but seriously, who in gods name doesn’t LOVE cheese – except paleo and vegans), you will love this soup. It’s simply scrum-diddly.


1kg Parsnips
50gms Butter
1 Leek
1 large Carrot
2 sticks of Celery
1 large all-purpose Potato
1 clove of Garlic
1 ltr good quality Vegetable Stock
200gms Vintage Cheddar
100ml Thickened Cream
1 tbs Mild English Mustard
Salt and White Pepper

  1. Trim the leek and wash well. Peel the carrot and trim the celery - reserving the leaves. Thinly slice the leek, carrot and celery. Heat a large heavy based saucepan over a medium-high heat and add the butter, then add the leek, carrot and celery (including the leaves if any) and cook until the vegetables are starting to break down.
  2. Meanwhile, peel the parsnips and potato, then roughly chop the parsnip and potato and then add them to the pot with the other vegetables. Stir together well, and then add the whole garlic clove and the stock, season well and bring to the boil.
  3. Once boiling, lower to a simmer, replace the lid on the pot and leave to simmer for 20 minutes or until all the vegetables have completely softened. While the soup is cooking, grate the Cheddar, then set aside
  4. Once the soup is cooked, using a stick blender, blend the soup in batches until it is pureed. Return the pureed soup back to the pot and stir in the grated Cheddar with the cream and the mustard. Season well to taste with salt and white pepper then serve immediately.

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