Parsnip Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 parsnips
• 1 large onion
• 1 tablespoon sunflower oil
• 1 tablespoon thyme
• 1 vegetable stock cube
• 1/2 pint milk
• water
• salt and pepper

Recipe

• 1 peel the parsnips and chop roughly into even sized pieces.
• 2 slice the onion.
• 3 heat the oil in a oven proof pot and saute the vegetables for 4 to 5 mins until they begin to soften but not to colour.
• 4 add thyme (chopped), enough water to cover the vegetables and the stock cube and bring to a simmer.
• 5 put on the lid and pop into the oven (bottom oven of the aga) for 30 mins or until the vegetables are cooked through.
• 6 or continue to cook on the stove top at a simmer until the vegetables are cooked through. if cooking on the stove top check from time to time that the vegetables have enough liquid, you dont want them to burn!
• 7 when the vegetables are cooked let them cool and then blitz the contents of the pot to a puree.
• 8 return the puree to the pan and add enough milk and water to make the consistancy that you like for your soup.
• 9 reheat, check seasonings and serve.