Parsnip soup with fresh ginger
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sunflower oil |
| 1 | Onion; peeled and finely | |
| ; chopped | ||
| 1 | Clove garlic; crushed | |
| 1 | 1 inch piece root ginger; grated | |
| 2 | teaspoons | Coriander |
| 1 | pounds | Parsnips; peeled and diced |
| 1 | pint | Vegetable stock |
| 4 | fluid ounce | Crme fraîche |
| Salt and black pepper | ||
Directions
1. Heat the oil and cook the onion for 3-4 minutes, then add the garlic and spices and cook for 2 minutes.
2. Add the diced parsnips and cook over a low heat for 10 minutes. Add the stock and cook for 30 minutes.
3. Leave to cool, then pur‚e in a food processor or blender, adding the crŠme fraîche. For an extra smooth finish, strain through a sieve. Season to taste. Heat through gently before serving.
Converted by MC_Buster.
NOTES : Root vegetables such as parsnips make good creamy soups. Add an extra dimension to the flavour with grated fresh ginger.
Converted by MM_Buster v2.0l.