Cream of Parsnip with New Vithanakande Tea

Serves 4 Dish
  • medium
  • 20min
  • 30min
Cream of Parsnip with New Vithanakande Tea


  • 20 g / 0.7 oz New Vithanakande F.B.O.P.F.E.X.S , plus 2 Tbsp for texture
  • 500 g / 1 lb parsnips
  • 1 onion
  • 1 potato (approx. 90 g / 3 oz)
  • 3 Tbsp liquid crème fraiche
  • 1 Tbsp olive oil, plus more for serving
  • 2 sprigs fresh thyme
  • 40 g roasted Piedmont hazelnuts, crushed


  • Steep the 20 g of tea in 1 L water at 90°C for 4 minutes. Remove the tea.
  • Peel the onion, parsnips, and potato, rinse with cold water, and chop into medium-sized pieces.
  • In a small saucepan, heat the tablespoon of olive oil. Add the chopped onion, parsnip and potato.
  • Cook over high heat for 5 minutes, stirring constantly, to lightly brown the vegetables.
  • Season with salt and pour in the brewed tea. It should cover the vegetables.
  • Bring to a boil, then lower the heat.
  • Cover the saucepan and cook for 30 minutes until the vegetables are very tender.
  • Add the vegetables to a blender along with 2/3 of the cooking liquid and the crème fraiche, then blend for a long time to obtain a velvety texture.
  • Gradually add the remaining cooking liquid until you achieve the desired texture.
  • Season to taste.
  • Add the remaining 2 tablespoons of tea leaves to the blender, cover, and wait 5 minutes for the tea to steep. Pulse quickly 2-3 times to stir the tea into the soup while keeping some leaves visible.


  • Ladle the soup into bowls and add the hazelnuts, a few drops of olive oil, fresh thyme leaves, and freshly ground black pepper.
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