Sweet Parsnip & Porcini Mushroom Soup

Emily decided it was to be, 'At Home With Nigel Slater Week' this week, so here we are. A week dedicated to one of our favourite food writers, Mr Nigel Slater. In our humble opinion, Slater is an artist. An artist with a fine array of tools, methods, means, and different medias. Naturally, we admire and enjoy his culinary artistry, but he's equally gifted as a writer. Slater's own often troubled childhood and home environment were what forced him into the kitchin, finding love and warmth with ingredients and recipes, rather than friends and family. Like any true artist, Slater has turned that notion of 'tortured soul' into something beautiful, wholesome, and full of love. Take this 'Sweet Parsnip & Porcini Mushroom Soup' for example...

Ingredients: Handful of dried porcini, 2 onions, 3tbsp olive oil, knob of butter, 2 large parsnips, 1 celery stick, 1.2l stock, and 1 glove of garlic.

Method: Soak the porcini in 300ml of warm water, peel the onions, and roughly chop them. Heat up the oil and butter in a pan. Cup the parsnips into large chunks, and gently fry. They should be evenly but gently toasted, which should take 8-10mins. Pour in the stock, celery, garlic, the porcini, their water, salt, and black pepper. Bring it all to the boil, and leave to simmer for 40mins. Put through a blender until smooth.

Tips: Serve with some good bread, lightly fried with mushrooms on top.

Music:  Warm Love - Van Morrison