Carrot and Parsnip Soup

molecules.methodList.methodLabel

• molecules.methodlist.counterprefix 1

  Finely dice the onion

• molecules.methodlist.counterprefix 2

  Chop the parsnip and carrot into small chunks

• molecules.methodlist.counterprefix 3

  Melt the butter in a saucepan with a little olive oil (to stop the butter burning)

• molecules.methodlist.counterprefix 4

  Sweat the onion for 10 mins over a low heat. Do not let the onion brown. It should take on a translucent look

• molecules.methodlist.counterprefix 5

  Add the chopped parsnips and carrot

• molecules.methodlist.counterprefix 6

  Pour on the vegetable stock (or water and 2 knorr cubes)

• molecules.methodlist.counterprefix 7

  Bring to the boil and leave to simmer for 30 mins.

• molecules.methodlist.counterprefix 8

  When the parsnips and carrots are completely soft, remove from heat and allow to cool

• molecules.methodlist.counterprefix 9

  Pour the cooled mixture into a liquidizer and liquidize until completely smooth

• molecules.methodlist.counterprefix 10

  Pour the mixture into a clean saucepan, passing it through a sieve first. Use the back of a spoon to push the last of the mixture through. This will create an even smoother soup.

• molecules.methodlist.counterprefix 11

  Serve with a sprinkling of croutons and/or fried lardons. You can also use chopped pieces of bacon.