As were away soon, I needed to use up veg in the fridge.
I used a whole celeriac, four large parsnips, a load of bendy carrots, two large onions, and about six celery sticks. All boiled up in veg stock, half a carton of double cream added once it was cooked and blitzed.
And very nice it is too. Wasn’t sure if the parsnips would over power everything but they don’t, they just give it a sort of sweetness but the celeriac and celery save it from being too sweet.
Just goes to show, be a bit adventurous and use stuff up instead of throwing it away.
I know rocky, it’s what happens with most of my cooking to be honest, I only ever use recipes as a guide.
That’s a good name for it Rosie (my first and only baby doll was called Rosie) thats just what it is. Can’t really go wrong with soup can you?
I love celery soup too mamy, but the thought of a curried soup really doesn’t appeal. Curried parsnip soup is quite common and I almost made that..just couldn’t quite do it.
When our children were young and we had a bonfire ‘do’ in our little close every year, one of the neighbours used to make carrot and coriander soup, it was the best soup I ever tasted. We’d get all the pasting tables out in the road and put all the food and drink on them, didn’t really need the fireworks. The children loved it, the adults loved it, happy days :)
I’ve never made or tastedwatercress soup Tilly, not sure why as I really like the taste of watercress, maybe I think of soup as a winter thing and watercress seems more of a summer veg..am I right in thinking that?
Eth, I make watercress soup whenever watercress is available on our market and the weather calls for soup. It's a hot soup but still goes down well in spring and autumn.