Ingredients:
250g carrots, peeled and chopped
200g turnips, peeled and chopped
80g celery
20g parsley
50g leek
2 TBS tomato paste
1 liter broth (or water if you don't have)
Salt to taste
2 TBS butter
100ml cream and some for drizzling
Method:
In a pot, melt butter and add chopped vegetables.
Brown for 5 minutes, then add broth, tomato paste and salt.
Cook for 25 minutes on high heat stirring occasionally.
Add cream and mix through.
Using a stick blender, blend till desired consistency is reached.
Serve drizzled with cream.
Serves 6-8 starter soups.
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