Parsnip, pale ale and chestnut soup recipe
The perfect winter warmer, serve small portions as a starter or in mugs after a cold walk with the family.
Ингредиенты
- 100 unsalted butter
- g parsnips, peeled and chopped
- 600 small leek, trimmed and chopped
- g pale ale
- 1 cooked chestnuts (sold vacuum-packed)
- 150 vegetable stock
- ml sprigs fresh thyme
- 200 pot double cream
- g thyme sprigs
Как приготовить
-
Рецепт в редактуре
Ингредиенты уже добавлены в каталог. Подробные шаги приготовления будут уточнены редакцией.
Похожие рецепты
Еще супы
Thai Chicken Coconut Soup Recipe
Thai Chicken Coconut Soup Recipe from Everyday Easy Cookbook by Chef Lorraine Pascale featured on Steamy Kitchen
Carrot, cumin and barley summer stew
For many years I’ve had a deep longing to create a form of risotto using barley, but as the Italians might tell me off, I decided to play safe and call this a stew. The spices add complex notes, but the heat should be gentle. The dish is wholesome, satisfying and healthy yet luxuriously creamy and a fantastic showcase for the big flavour of my favourite Early Nantes carrots.
Pan-Roasted Chicken with Leeks
Рецепт с понятным составом ингредиентов: 3 slices bacon, cut into 1/2-inch pieces, 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces, preferably organic (or use 8 chicken drumsticks, about 2 pounds), Kosher salt and freshly ground pepper, 3 cloves garlic, smashed.
Quinoa Vegetable Soup with Kale
This healthy homemade vegetable soup is full of veggies, kale and quinoa. It's easy to make and good for you, too! This soup makes great leftovers. It's gluten free and vegan, as long as you don't top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.