A Family Christmas

Christmas can be the most  stressful time of the year for many cooks. The secret is to keep it simple. When Charles Dickens wrote A Christmas Carol in 1843, he immortalized a menu of Turkey and Plum Pudding, that has remained in the hearts of the festive feast.

Dickens established the concept of an English Family Christmas with nostalgia and goodwill. The story itself became an act of generosity and love, a tale of redemption and a man's potential for change.

On my menu this year will be......Parsnip Soup with Sherry, Ostrich with Chestnuts and Christmas Pudding.

Parsnip Soup with Sherry

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Photographer: James Murphy

Soup utilizes any available food, and comes to life during the winter months. It's function is to stimulate the appetite, but not to satisfy it when used as a first course. Parsnips are naturally sweet and are seasonal from October to April. A dash of sherry can be added for a Christmas menu.

Serves 4

110g / 4oz butter
2 medium onions, sliced
1kg / 2lbs 4oz parsnips, peeled
30ml / 2tbsp sherry
1.2 litres / 2 pints vegetable stock
salt and ground black pepper
60ml / 4tbsp single cream
chopped fresh parsley, to garnish

1- Melt the butter in the pan, add the onions and sweat gently, without allowing them to colour. 
2- Cut the parsnips into even sized pieces, add to the pan and coat with butter.
3- Pour in the sherry and cover with a lid. Cook over a low heat for 10 minutes, or until the parsnips are softened, making sure they do not colour.
4- Add stock and season to taste. Bring to the boil then simmer for about 15 minutes.
5- Remove from the heat, allow to cool, then puree in a blender.
6- When ready to serve, reheat the soup and check the seasoning. 

Serve garnished with a dash of cream and some chopped fresh parsley.  

Cook's Tip
Use butter, rather than oil and never use flour. Parsnip crisps could also be used as a garnish.