Sunday, November 28, 2004
Parsnip and Carrot Soup
Ingredients (Serves 4 for Starter or 2 very hungry people for lunch)
1 Small Onion (finely chopped)
3 Small Pototoes (cubed)
3 Small Carrots (cubed)
3 Small Parsnips (cubed)
50 g Butter
1 litre Vegetable Stock
250 ml Milk
1 Tablespoon Parsley (finely chopped)
Salt & Pepper to season
Method
Chop onion finely and cook in butter under a gentle heat until softened. Add the vegetables that have been cut into small cubes. Cook for 5 minutes and then add the stock. Bring to the boil and then allow to simmer until the vegetables have softened. Then pour the mixture into a blender and add the milk and parsley. Blend until smooth and then return the soup to the pan and reheat until just boiling. Season to taste and serve with lots of warm crusty bread.
1 Small Onion (finely chopped)
3 Small Pototoes (cubed)
3 Small Carrots (cubed)
3 Small Parsnips (cubed)
50 g Butter
1 litre Vegetable Stock
250 ml Milk
1 Tablespoon Parsley (finely chopped)
Salt & Pepper to season
Method
Chop onion finely and cook in butter under a gentle heat until softened. Add the vegetables that have been cut into small cubes. Cook for 5 minutes and then add the stock. Bring to the boil and then allow to simmer until the vegetables have softened. Then pour the mixture into a blender and add the milk and parsley. Blend until smooth and then return the soup to the pan and reheat until just boiling. Season to taste and serve with lots of warm crusty bread.
Labels: Recipe
