Bean and Parsnip Soup Recipe

Bean and Parsnip Soup Recipe

Ingredients: Serves 4

25 g/1 oz/2 tbsp butter or margarine

450 g/1 lb green beans, chopped

2 large onions, chopped
2 parsnips, chopped
900 ml/1.5 pts/3.75 cups vegetable stock
1/2 bay leaf
Salt and freshly ground black pepper

Method:

Melt the butter or margarine in a saucepan. Add the prepared vegetables and fry (saute), stirring for 2 minutes. Stir in the stock and bay leaf. Bring to the boil, reduce the heat, cover and simmer gently for about 30 minutes until the vegetables are really tender. Discard the bay leaf. Puree the soup in a blender or food processor, then pass through a sieve (strainer) to remove any 'strings' from the beans. Return to the saucepan and season to taste. Reheat, ladle into warm bowls and serve.

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