ingredients
½ tbsp olive oil 2 onions, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed ½ small bunch thyme, leaves picked 3 large carrots, peeled and roughly chopped 2 large parsnips, peeled and roughly chopped
1 litre vegetable stock 100ml double cream ¼ bunch parsley, finely chopped
instructions
Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally. Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
Carrot & Parsnip Soup
4 servings
45 minutes
As the weather is colder and windier there is nothing like a bowl of home made soup as a midday snack with some fresh bread. This I can make with my eyes closed! This recipe never fails and it is easy and soothingly divine as the Autumn evenings begin to roll in. Thiis is a BBC Food Recipe Notes
HOLA SOBER | MADRID
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