Ingredients: - 2 parsnips, peeled and chopped - 1 carrot, peeled and chopped - 1/2tsp of ground ginger - 2 shallots or spare leek leaves - 1l of ham stock - celery salt & pepper Method: Put all ingredients in a large saucepan and cook for 20-30 minutes until veg are nice and tender. Allow to cool slightly and put in blender. Warm up again and serve with a spoonful of crème fraîche and some croûtons. |
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