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Contributed by Elaine Owen - Plot 8A
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A lovely, hearty soup for a cold winter’s day. You could also add a slice of crispy streaky bacon on top to change the texture.
Ingredients
4 Parsnips peeled and chopped
2 Leeks sliced
1 Lemon
1 Knob of butter
1 ½ Pints of Vegetable Stock
1 Small carton of Double Cream
1 Crispy Bread Stick
2 Leeks sliced
1 Lemon
1 Knob of butter
1 ½ Pints of Vegetable Stock
1 Small carton of Double Cream
1 Crispy Bread Stick
Method
Put the butter in the pan and add in the chopped Parsnips and Leeks and soften for a few minutes then add in the zest of the Lemon.
Add the vegetable stock to the pan and simmer until the parsnips and leeks are soft.
Add in the Juice of half a lemon and using a hand blender blend until sooth.
Add in enough skimmed milk to the required thickness of the soup.
Season with salt and pepper and serve with a swirl of cream and crusty bread.
Add the vegetable stock to the pan and simmer until the parsnips and leeks are soft.
Add in the Juice of half a lemon and using a hand blender blend until sooth.
Add in enough skimmed milk to the required thickness of the soup.
Season with salt and pepper and serve with a swirl of cream and crusty bread.