Mary Berry’s Christmas Soup is a seasonal dish made with a base of root vegetables like parsnips and carrots, flavored with warming spices, and finished with a creamy texture. It’s an ideal starter for holiday meals or a satisfying way to use up leftovers after Christmas.
In a large saucepan, melt the butter over medium heat. Add the onion and leek, and sauté for 5 minutes until softened but not browned.
Stir in the carrots, parsnips, and potatoes. Cook for another 5 minutes, stirring occasionally.
Pour in the chicken or vegetable stock and add the bay leaf and ground nutmeg. Season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Remove the bay leaf and blend the soup until smooth using a blender or immersion blender. For a chunkier texture, blend only part of the soup.
Stir in the double cream if using, and heat gently without boiling.
Ladle the soup into bowls and garnish with croutons, fresh parsley or chives, or crispy bacon bits, as desired.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-christmas-soup/