Parsnip And Tomato Soup
|Butter||1 Ounce (25 Gram)|
|Onions||2 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Parsnips||1 Pound, peeled and chopped (500 Gram)|
|Black pepper||To Taste|
|Thyme||1 Teaspoon, freshly chopped|
|Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Canned tomatoes||14 Ounce (400 Gram)|
Melt the butter in a saucepan.
Add the onions and garlic and fry until they are soft but not brown.
Add the parsnips and fry for 4 minutes.
Sprinkle over the flour, salt and pepper to taste and the thyme and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the stock and milk.
Add the bay leaf and tomatoes with the can juice and stir well.
Return to the heat and bring to the boil, stirring.
Cover and simmer for 40 minutes or until the parsnips are very tender.
Remove from the heat, discard the bay leaf and allow to cool slightly.
Puree the soup in an electric blender or by pushing it through a sieve.
Return the pureed soup to the saucepan and reheat gently without boiling.