Parsnip Soup

Parsnip Soup

Client: A&G Lamattina & Sons
Agency: Ivory Design
Photographer: Craig Moody Photography


  • 4 large parsnips, peeled and cut evenly
  • ¼ bunch of picked thyme
  • 1 onion diced
  • 2 tbs of minced garlic
  • 1.5 ltrs thickened cream
  • 3 tbs of butter diced
  • 500ml of milk
  • Parmesan cheese
  • 1 ltr of chicken stock or water
  • Salt and pepper
  • 30ml of olive oil


Heat butter in a pot, add onion and garlic, cook until lightly translucent. Add parsnip, stock, milk and cream. Cook until parsnip is tender. Blend in a food processor until smooth. Season with Salt and pepper, garnish with parmesan and thyme.