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.