"The motivating force behind my work are those people I have had the pleasure to work with and care for over the years"
- Bridgette
- Bridgette
Fennel and Parsnip Soup
This is a recipe from the Ballymaloe Cookery School. It is an unexpectantly delicious combination of winter flavours guaranteed to convert even the most ardent parsnip haters! Serves 8 approx.
- 50g butter
- 450g parsnips, peeled and chopped
- 450g fennel bulb, chopped
- 1.4 litres stock - chicken or vegetable
- (homemade or kalo stock cube)
- 175g onion, chopped
- salt and pepper
- 250 ml milk
Melt the butter and toss the diced onion, parsnips and fennel into it. Season with salt and pepper and cover with a butter wrapper or paper lid and the lid of the saucepan. (This is to gently steam the veg without colouring them) Cook on a gentle heat for about 15 mins. Add the hot stock and the milk and simmer for another 20 mins or until the veg are completely soft and tender. Add the milk or half milk and half cream if you prefer. Liquidize. Taste for seasoning.
