Читать книгу Christmas with Good Housekeeping - Good Housekeeping - Страница 42
ОглавлениеShop-bought vegetable crisps or crumbled Stilton would make a lovely alternative garnish for this soup.
Serves 8
Hands-on time: 25 minutes
Cooking time: about 30 minutes
1 tbsp oil
2 onions, finely chopped
4 celery sticks, chopped
2 large garlic cloves, roughly chopped
1½ tsp ground ginger
1½ tsp English mustard powder
750g (1lb 11oz) parsnips, peeled and cut into rough 2.5cm (1in) pieces
500g (1lb 2oz) potatoes, cut into rough 2.5cm (1in) pieces
2 litres (3½ pints) vegetable stock
TO GARNISH
Pecans, chopped
Maple syrup
Per serving 136 cals, 4g protein, 3g fat (0.4g saturates), 24g carbs (8g total sugars), 8g fibre
1. Heat the oil in a large pan and gently cook the onions and celery for about 10 minutes until completely softened (but not coloured). Add the garlic, ginger and mustard powder, and fry for a further 1 minute, then add the parsnips, potatoes and stock.
2. Bring to the boil, then turn down the heat and simmer for 15 minutes or until the vegetables are completely soft.
3. Carefully blend the soup in batches until completely smooth, then return to the pan and add salt and pepper to taste.
4. Reheat if necessary, then ladle the soup into eight warmed soup bowls and garnish with chopped pecans, freshly ground black pepper and a little drizzle of maple syrup.
GET AHEAD
Make the soup to the end of step 3 up to 1 day ahead. Cool completely, then transfer to a bowl, jug or airtight container, cover and chill. To serve, reheat gently in a pan and check the seasoning. Complete the recipe to serve.
