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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesGreen Bean and Parsnip Soup
Ingredients
Serves: 4
25 Gram Butter (1 oz) 450 Gram Green beans, chopped (1 lb) 2 Large Onions, chopped 2 Parsnips, chopped 900 ml Vegetable stock (1 1/2 pints) 1/2 Bay leaf Salt and fresh ground black pepper Croutons, to serve Method
Melt the butter in a saucepan. Add the vegetables and saut�, stirring, for 2 minutes. Stir in the stock and the bay leaf.
Bring to the boil, reduce the heat, cover and simmer gently for about 30 minutes until the vegetables are really tender. Discard the bay leaf. Pur�e the soup in a blender or food processor, then pass through a sieve to remove any 'strings' from the beans. Return to the pan and season to taste. Reheat then ladle into warm bowls and garnish with croutons.
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