Friday, 22 February 2013

just a few parsnips left ...


... so time to make Roasted Parsnip and Parmesan Soup, another soup from one of my favourite books - New Covent Garden Soup Company's Book of Soups


It seems that soup is a recurring theme in my posts ; soup is so easy, so tasty and so good for you.

This is a delicious soup to use the remaining parsnips from the allotment.
You have to admire the humble parsnip. Having spent weeks in below zero temperatures and covered with snow, it emerges from the ground unscathed ( some say even improved by its frosty spell underground) and ready to be transformed into a warming supper.
 
 

 
Roasted with a coating of grated parmesan cheese, they are delicious in their own right.




And mixed with stock and a little cream, a very delicious supper.

 
 
 
 


4 comments:

  1. Those parsnips look delicious. Just the weather for a lovely warming soup, too.

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