I was planning on doing a potato & leek soup tonight but changed my mind when I opened the cupboard and saw the parsnips.
4 medium parsnips
2 large leeks
1/2 onion, finely chopped
Knob of butter
Splash of olive oil
600ml water + 2 vegetable stock cubes & 1 chicken stock cube
Bay leaf
2 cloves of frozen (or fresh) garlic
250ml semi skimmed milk
Knob of butter
Splash of olive oil
600ml water + 2 vegetable stock cubes & 1 chicken stock cube
Bay leaf
2 cloves of frozen (or fresh) garlic
250ml semi skimmed milk
Warm the olive oil with the knob of butter in a large pan. Make sure you have a lid to fit it :)
Wash the leeks and slice into thin rings - wash again. When the fat is bubbling add the leeks to the pan stirring thoroughly until the leeks are covered with the oil and butter. Cook on a medium heat until the leeks are soft and translucent. Add the garlic (squish if using fresh) with the chopped onion and cook for five more minutes.
Wash the leeks and slice into thin rings - wash again. When the fat is bubbling add the leeks to the pan stirring thoroughly until the leeks are covered with the oil and butter. Cook on a medium heat until the leeks are soft and translucent. Add the garlic (squish if using fresh) with the chopped onion and cook for five more minutes.
Whilst the leeks are cooking peel and slice the parsnips. I use a potato peeler to 'cut' strips off mine as I find slicing things a little awkward sometimes. Add the sliced parsnip to the leeks and garlic, stirring to mix well.
Cover and sweat for 10 minutes, stirring once or twice to prevent it sticking to the bottom of the pan. After 10 minutes the parsnips should be soft.
Turn the heat up slightly and add the stock, bay leaf & a dash of salt and pepper if required. Cover the pan and leave to simmer for 30-40 minutes.
Remove the bay leaf (dont forget & blend it like Dean did). Stir in the milk then remove from the heat. Blend the soup with a hand blender until smooth.
You can add a dollop of creme fraiche to serve, along with a sprinkle of cheese, fresh bread and some homemade parsnip crisps.
I always make soup in batches which I freeze into individual portions. We usually reheat in the microwave, but personally I thinks it tastes best heated up in a pan with a little milk.
When we eat it I shall try to remember to photograph it .
Cover and sweat for 10 minutes, stirring once or twice to prevent it sticking to the bottom of the pan. After 10 minutes the parsnips should be soft.
Turn the heat up slightly and add the stock, bay leaf & a dash of salt and pepper if required. Cover the pan and leave to simmer for 30-40 minutes.
Remove the bay leaf (dont forget & blend it like Dean did). Stir in the milk then remove from the heat. Blend the soup with a hand blender until smooth.
You can add a dollop of creme fraiche to serve, along with a sprinkle of cheese, fresh bread and some homemade parsnip crisps.
I always make soup in batches which I freeze into individual portions. We usually reheat in the microwave, but personally I thinks it tastes best heated up in a pan with a little milk.
When we eat it I shall try to remember to photograph it .
