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CREAMY CARROT AND PARSNIP SOUP Serves 4 4 tbls butter GARNISH
1 large onion, chopped single cream
450 g/ 1lb carrots, peeled and chopped springs of fresh coriander
1 tbsp grated fresh root ginger
1 tsp grated orange rind
600 ml/ 1 pint vegetable stock
125 ml/ 4 fl oz single cream
salt and pepper Melt the butter in a large saucepan over a low heat. Add the onion
to cook, stirring, for 3 minutes, until slightly softened. Add the
carrots and parsnips, cover the pan and cook, stirring occasionally
for about 15 minutes, until vegetables have softened a little. Stir
in the ginger, orange rind and stock. Bring to the boil, then reduce
the heat, cover the pan and simmer for 30-35 minutes until the
vegetables are tender. Remove from the heat and transfer the soup
into a food processor and blend until smooth (you may need to do
this in batches).
Return the soup to the saucepan, stir in the cream
and season well with salt and pepper. Remove from heat and serve
with nice bread.
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