Recipes
We all have surplus fruit and vegetables at peak times and, if you have interesting ways to use them up, perhaps you can share your ideas.
Leek & Parsnip Soup
serves 4
from Jenny Lloyd
| Ingredients | Method |
|
2tbsp olive oil 1 onion cut into wedges 250g/9oz parsnips, chopped 250g/9oz leeks, chopped 900ml/ 1 1/2pt vegetable stock 150ml/1/4 pt single cream 1tbsp runny honey few sprigs of thyme |
Heat oil in a pan and add onion, parsnip and leeks. Fry for a few mins then add stock. Cover and simmer for 25 mins. Blend in batches with stock and tip into a pan. Add cream and honey, and gently warm through. Serve topped with a sprinkling of seasoning and thyme. |