Recipes
Date posted: 23/02/2018
Ingredients
| Parsnips | 200g |
| Carrots | 200g |
| Ardo frozen diced ginger | 2 tbsps |
| Ardo frozen shallots | 50g |
| Ardo frozen diced chilli | ½ tsp |
| Sunflower oil | 10ml |
| Double cream | 50ml |
| Salt, pepper, nutmeg | to taste |
Method
- Boil the parsnips and the carrots in 500ml salted water until softened.
- Meanwhile, sauté the shallots, chilli and ginger in a large separate pot with the oil until translucent.
- Add the fully cooked carrots, parsnips and the cooking water to the shallots and blend until smooth using a hand blender. Season to taste with salt, pepper and nutmeg, bring to boil again and mix in the double cream.
- Portion the soup into four bowls or cups and serve.