‘Nduja, Miso and Parsnip Soup
I declare soup season officially open.
This recipe was inspired by Jess Murphy, who just finished a year long residency in the Irish Times, where she shared a comforting recipe every weekend. It’s been a glorious ride and I really hope to see the day, where she writes a cookbook. That is definitely one I want to find on my kitchen shelves.
Moving on, this is very much a soup from the posh press. I don’t often have a whole ‘nduja knocking around in the fridge so don’t go buying on just for this dish. Although you could of course also make this ridey ‘nduja pasta bake.
‘Nduja is not always easy to find and it’s not cheap. But, if you have a great butcher, like Sarah Kelly of the Village Butcher, they may well stock it or will know how to source it. The other good thing to know about ‘nduja is that if kept properly covered in the fridge, it will last a few months and you will get many dishes out of it because let me tell you, a little goes all the way to Tipperary and you know what they say!
Ingredients:
- 4 turnips
- 4 shallots
- 2 celery stalks
- 3 teaspoons of bouillon
- 1 table spoon of miso paste
- 1 table spoon of ‘nduja
- a bit of milk to thin it out if required
- Scallions and toasted sesame seeds oil for garnish
Method:
- Fry the shallots and celery in a bit of oil on medium heat until the shallots are translucent. This should take maybe 10 minutes
- Bong the rest (but not the milk) in, cover in water and bring to the boil. Turn down the heat, cover the pot and let it cook for 15 min. Once the parsnips are soft it’s cooked.
- Blend blend blend. If it’s too thick thin it out with a bit of milk until you get the consistency you want. Remember though, it’s easier to thin it out than thick it up so go easy on the water at the start.
- Garnish and enjoy
