Ying and Yang potato soup

Ying and Yang potato soup

Serves: 4Prep Time: Cook Time:

A hearty dish perfect for the Autumn and Winter months. This parsnip and potato soup is the perfect dish served as a starter or main topped with a smoked almond and Clonakilty Black Pudding crumb and parsley oil.


1 tbsp olive oil

1 leek, or ½ bunch spring onions, white part only, finely sliced

2 garlic cloves, finely diced

1 brown onion, diced

2 parsnip approx. 500g, trimmed peeled and roughly diced

400g potato, peeled and roughly diced

2 ½ cups/625 ml chicken stock ( or vegetable)

1 ½ cups white wine

125ml milk

125g crème fraiche

Salt and white pepper (or black)

For the Parsley oil 

2 tbsp fresh parsley, chopped

2 tbsp extra virgin olive oil

For the Crumb

2 x 1cm Clonakilty Black Pudding slices

2 tbsp smoked almonds, finely chopped


  1. Clonakilty Black Pudding crumb – in a small non-stick fry pan over medium heat, pan fry the Clonakilty Black Pudding 2 minutes each side, then set aside to cool. This is ready to crumble over the dish when serving.
  2. Parsley oil – in mortar and pestle, blend the parsley and olive oil thoroughly to achieve a bright green oil ready for serving.
  3. Soup – Heat the oil in a large saucepan over medium heat. Add the leek, garlic and onion. Reduce the heat to low and cook gently for 4 minutes til the soft. Add the parsnip, potato, stock and wine. Bring to the boil then simmer for 30 – 40 minutes until the parsnip and potato are soft. Remove from the heat. Let cool a little, then blend until velvet smooth. Season with salt and white pepper if you have it to support the lovely white colour of the soup.
  4. When ready to serve add the milk and crème fraiche to the soup, and gently bring up to a simmer.
  5. Divide soup between bowls, scatter with the almonds and Clonakilty Black Pudding and drizzle the parsley oil.

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