PARSNIP SOUP
 DR_CHANELLE
INGREDIENTS

2tbsp olive oil
1 onion, chopped
700g (1lb 9oz) parsnips, chopped
300g (10.5 oz) floury potatoes, chopped
2 cloves of garlic, chopped
2 tsp cumin seeds, lightly crushed
1.3 ltr (2.25 pt) vegetable stock
142 ml pot double cream
4tbsp fresh parsley, chopped
Salt and freshly ground black pepper to taste
Serving Size : Serves 4
INTRODUCTION

This is a great make-ahead dish for winter- Just store in the firdge overnight. Cooking time 35 minutes.
METHOD

1.Heat oil in saucepan, add onion and gently sauté for 5 mins. Add the parsnips, potatoes, garlic and cumin and cook for a further 5 mins. Add stock, bring to boil and simmer for 15 mins until vegetable are tender. Pour into food processor and whizz until thickened but still textured. Return to pan, add double cream and bring to boil. Stir in the parsley and season if required before serving.



REVIEWS

Made this recipe tonight 14/12/09. Quite cold outside. I, my wife and daughter all enjoyed very much. In fact enough left for another two portions for work. Look forward to making this again.

scouser
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