Parsnip Soup

Recipe by Pearlesyarn
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Peel the parsnips and chop roughly into even sized pieces.
  • Slice the onion.
  • Heat the oil in a oven proof pot and saute the vegetables for 4 to 5 mins until they begin to soften but not to colour.
  • Add thyme (chopped), enough water to cover the vegetables and the stock cube and bring to a simmer.
  • Put on the lid and pop into the oven (bottom oven of the AGA) for 30 mins or until the vegetables are cooked through.
  • Or continue to cook on the stove top at a simmer until the vegetables are cooked through. If cooking on the stove top check from time to time that the vegetables have enough liquid, you dont want them to burn!
  • When the vegetables are cooked let them cool and then blitz the contents of the pot to a puree.
  • Return the puree to the pan and add enough milk and water to make the consistancy that you like for your soup.
  • Reheat, check seasonings and serve.