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Ingredient
Vegetable puree soup
Introduce
Chef :
Rory Queeley/ Twitter @queeley_roryVegetable puree soup
A hearty soup packed with flavour and is perfect for the cold winter nights
Ingredient
Food ration :
4 servingsCooking time :
60 minutes
1 litre
veg stock
1
carrots
1
parsnips
2
potatoes
1
sweed
4 tbsp
cream
1
turnips
1
celery
1
leak
Cooking instructions
* Step 1
Peel and chop turnips, carrots and potatoes, trim the leaks and celery then chop them finely.
* Step 2
Bring the stock to the boil then add the vegetable and cook for about 30 minutes.
* Step 3
One cooked add cream to the soup and let reduce slightly then season with salt and pepper.
* Step 4
Blend all the soup up till its smooth and all the bits of vegetable are gone. Adjust the season and add more cream of needed.
* Step 5
When finished place in a bowl add a swirl of cream to the top of the soup and some fresh chopped parsley for colour.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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