Parsnip and Fennel Soup
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 50 g butter
- 500 g parsnips, cubed
- 500 g fennel bulbs, cubed
- 2 small onions, small and chopped
- 44.37 ml cornflour
- 946.38 ml vegetable stock
- 150 ml double cream
- 2 garlic cloves
- salt and pepper
directions
- melt butter. add parsnips, fennel, garlic and onions and cook on moderate heat for 15 min, or until veg is soft.
- In a small bowl mix cornflour with 1/4 pt of the stock u til thick and smooth.
- fold mixture into the vegetables, then pour the remaining stock, stirring continuously.
- bring to the boil, then lower the heat and simmer for 20 min, stirring often.
- Place in a blender, then put back into saucepan.
- season to taste, stir in cream and heat without boiling.
- serve at once in warmed up soup bowls.
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