How to make it

  • Toss parsnips in oil and sauté in a large pan or stockpot over medium-high heat until lightly golden around the edges (about 10 minutes). Add onion and continue to cook until onion becomes transparent (about 3-4 minutes).
  • Deglaze pan by adding vegetable stock and stirring in any caramelized bits that have stuck to the bottom of the pan.
  • Puree ingredients using a hand immersion blender or by working in batches with a regular blender.
  • Pour soup back into pan, add nutmeg, salt, pepper, Beer and bring to a gentle simmer. Add additional stock or water to thin soup to desired consistency, if required.
  • Garnish with a sprig of watercress

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