Parsnip and fennel soup
Serves
Fa User">4 Class="fa
People
Prep Time
10
Minutes
Time Cooking
30
Minutes
CUISINE
COURSE
Starter
Method
Fennel Together Dice Roughly The Chop To Parsnips The And Peel Same Celery, Roughly Finely, The Chop With The Bulbs Onion Leaves Parsley Size And
Well In The Large And Salt That Add In Season Melt Celery, The And Butter Butter Dish Coated Pot Pepper Fennel Everything The Pot Parsnips, Or A Well And With Is Onion, Casserole So Stir The In
The A And Bottom Them Of Gentle On On Make Paper Put Stir The 10 Once Catches Cook Them Sure On On To Pot Perfectly Nothing Down By A Greaseproof Construct Circle Vegetables, Heat The At In Around Check The Of Press Least Minutes Pot Cook Your And The This Which For Cutting Cartouche A Sealing Lid Inside To Covers
Meanwhile, This The Time Cooking Heat Es In The Boil It Considerably Until Will Vegetable Pot, To Your Stock Up Shorten Another
Over Cartouche The Boiling, Nothing Contents Your Is And Hot To Bottom Make Stuck From Stirring It’s Stock The To Remove When Other The Pot The The Sure Pour Vegetables,
Heat 20 Are Minutes For Pletely On The A Until Vegetables Around Medium Simmer Tender Soft And
A And Until And The With Smooth And Add Pletely Blender Milk Blend Parsley, Creamy Stick
Cream On With Seasoning Sprinkled A Each Of Swirl Fronds Fennel Bowl Serve Top Some And Of The Check And
Ingredients
1 Medium Onion
Medium 4 Parsnips
Fennel Bulbs, Large Stalks 2 Removed
Stick Celery 1 Of
Parsley Fresh Leaf 15g Flat
Butter 70g
Salt Sea
Black Pepper Freshly Ground
5l Vegetable 1 Stock
Milk 200ml
to Serve:
Fresh Cream
Fronds Fresh Fennel
Method
Fennel To Bulbs Chop Dice Parsnips The Roughly Peel With Leaves Chop The The And Parsley Finely, Together Roughly Size Same Celery, The And Onion
Casserole Well Celery, Well Butter Pot In Is In So Or Melt The Parsnips, The Pepper With Butter And Pot The And Salt Large In Dish Coated That The Season Add A Fennel And Stir Everything Onion,
Gentle This The And The The Minutes Of Circle To Nothing For Pot And Paper On A Of Catches Pot Cook Which Your Least Put Down Them Make Stir Inside Cartouche Greaseproof Check By Sure On Cutting Bottom On On A To Around The In Heat Perfectly Lid The Them 10 At A Sealing Once Cook Covers Press Vegetables, Construct
In Your Another Will The Pot, Es Stock Until Cooking Boil Meanwhile, Vegetable Heat This The Time Considerably Shorten To Up It
The Pot Nothing To Bottom Remove Contents To The And The Cartouche It’s Boiling, When Other Stirring Make From Over Stuck The Pour Vegetables, Sure The Is Stock Hot Your
Medium And Minutes Vegetables A For Soft On 20 The Heat Tender Are Pletely Until Around Simmer
Add And A Milk Stick Until Smooth Pletely The Blend Parsley, Creamy And Blender And With
Bowl The Swirl On And Each Cream A Fronds Sprinkled With Seasoning Serve Fennel And Of Some Check Top Of