Monday, 14 July 2014

Parsnip, Fennel & Leek Soup

It's soup season and i can't get this song out of my head.

Soup, soup
A tasty soup, soup
A spicy carrot and coriander
(Chilli chowder)
Crouton, crouton
Crunchy friends in a liquid broth
I am gazpacho
I am a summer soup
Miso, miso
Fighting in the dojo
Miso, miso
Oriental prince in the land of soup

If you don't know what i'm talking about you should watch more Mighty Boosh:

This is souper easy to make (haha get it?...) and doesn't really take much looking after. Chop, cook, boil, blitz, eat!

Butter or olive oil for frying
1 onion
2 cloves garlic
1 parsnip
1 fennel bulb
3 potatoes
half bunch celery
1 leek
1/3 bottle dry white wine
1 veggie stock cube or just salt and pepper to taste
natural yoghurt or cream for garnish
chives, dill and parsley for garnish

Chop all of your veggies up roughly. Fry onion and garlic until transparent and add in veggies in no particular order.
Pour in white wine, add stock cube and cover the rest with boiling water.
Allow to boil and then cover and simmer until the veggies are soft. About 20-30 minutes.
Blitz with a stick mixer or blend in food processor until smooth consistency.
Add salt and pepper to taste. (You can add yoghurt or cream while you're blitzing for a rounder flavour.)
Garnish with yoghurt/cream and chopped dill, chives and parsley and cracked pepper.

I ate mine with some caraway rye sourdough and loottts of butter!

Enjoy and stay warm!

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