Parsnip and Carrot Pottage
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- ⅛ cup butter
- 2 Tbsps flour
- 3 ½ cups vegetable stock
- 1 onion (finely diced)
- 2 ½ cups Parsnips (in 1 cm dice)
- 2 ½ cups carrots (in 1 cm dice)
- 1 Leek (slit lengthways and finely sliced)
- ⅞ cup double cream
- Nutmeg
- lemon juice
Preparation steps
1.
Heat the butter and fry the onions in butter until translucent. Dust with the flour and stir to make a pale roux. Pour over the vegetable stock and mix together well using an egg whisk. Add the vegetables and simmer gently for around 20 minutes.
2.
Add the cream and season the soup to taste with salt, pepper, nutmeg and a dash of lemon juice.
3.
Can be poured into a Thermos flask to eat on the go if desired. Serve with chunks of baguette.
