Winter root vegetable soup
Unlimited access. Half the price.
Ingredients
125g celeriac
250g parsnips
250g Jerusalem artichokes or whatever combination of vegetables you fancy or have to hand
1.1kg carrots, chopped
90g butter
225g onion, chopped
275g potatoes, chopped
salt
freshly ground pepper
sugar
sprig of spearmint
2.4l homemade light chicken or vegetable stock
124ml creamy milk (optional)
6Â tsp freshly chopped spearmint
1Â tsp thyme leavesÂ
alittle lightly whipped cream or crème frâiche, to garnishÂ
sprigs of spearmint, to garnishÂ
Method
Melt the butter and when it foams add the peeled and chopped vegetables, season with salt and freshly ground pepper.
Add thyme leaves, cover with a butter paper (to retain the steam) and a place with a tight fitting lid.
Leave to sweat gently on a low heat for about 10 minutes approx. Remove the lid, add the boiling stock and cook until the vegetables are soft. Alternatively, add 3 tablespoons of freshly chopped parsley and puree until smooth. Taste and adjust seasoning.
Add a little creamy milk if necessary. Garnish with a swirl of lightly whipped cream or crème frâiche and some parsley sprigs.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.