Parsnip and Fennel Soup

1. 1

   melt butter.

2. 2

   add parsnips, fennel, garlic and onions and cook on moderate heat for 15 min, or until veg is soft.

3. 3

   In a small bowl mix cornflour with 1/4 pt of the stock u til thick and smooth.

4. 4

   fold mixture into the vegetables, then pour the remaining stock, stirring continuously.

5. 5

   bring to the boil, then lower the heat and simmer for 20 min, stirring often.

6. 6

   Place in a blender, then put back into saucepan.

7. 7

   season to taste, stir in cream and heat without boiling.

8. 8

   serve at once in warmed up soup bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.