Saturday, 9 June 2012

Parsnip soup

I love parsnips. I got a couple of massive ones in our Harvest Hub bag this week and so today I 'invented' this soup. It was a massive success - it is thick, creamy and full of flavour. Perfect for a winter day.

1 stick celery including leaves
2 huge peeled parsnips (this was probably equal to about 6 or 8 normal sized ones, they were seriously massive)
1 brown onion
knob of butter
1 Continental Chicken Stock PotRoughly 3 cups water (depending on evaporation & how thick you want it)
1 x 375ml can of 'Light and Creamy' Carnation Milk

Roughly chop celery, parsnips and onion.
Melt knob of butter in a large pot.
Add veggies and cook until fragrant and slightly browned.
Add stock pot and water. Simmer until veggies are cooked.
Add Carnation Milk and simmer for a further 3 minutes or so.
Remove from heat for a few minutes to allow to cool slightly and then blend using a stick blender.

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