Eddie's Kitchen: Parsnip Soup
Hey guys, I hope you like this one!
You Will Need:
- 500 grams of parsnip - peeled and chopped
- 200 grams of carrots
- 400 grams of potato - mashed
- 3 medium potatoes - peeled and cut into chunks
- 3 litres of vegetable stock
- 1 large onion - diced
- 1 clove of garlic - crushed
- 25ml of extra virgin olive oil (EVOO)
- 15g of butter
- Salt and pepper to taste
How Do You Make It Then?
- In a large pan add your oil, butter, onion and garlic, bring to the heat and allow onions to soften, stirring occasionally
- Pour over your vegetable stock
- Add your vegetables (parsnip, carrot, potatoes and mashed potatoes)
- Stir well and bring to the boil
- Reduce the heat and allow to simmer for three hours stirring occasionally
- Once all of the vegetables have gone soft blitz well with a wand/stick/emulsion blender
- Stir well and conduct a taste test
- Add salt and pepper to taste
Chef's Tips
- Make a day in advance, allow to cool and store in the fridge overnight. Warm the next day and serve - this will intensify the flavour
- This can be frozen - store it in old plastic takeaway pots (3 months in a 4* freezer, 2 months in a 2-3* freezer, and 1 month in the top of fridge-freezer compartments)
- For those who like it hot, instead of using cracked black pepper, add in 2 small diced chillies
- Serve with a fresh buttered crusty bread roll
Hope you like it!
Click here to see all of Eddie's recipes
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2 Comments – Post a comment
eddie secretary
Commented 14 months ago - 28th March 2012 - 15:09pm
Mmmmmmmmmm this is a Delicious one, and i enjoyed making it lol
ToWriteLoveOnHerArms
Commented 13 months ago - 19th April 2012 - 00:46am
Oh, I want this! I know what I want for tea tomorrow!