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Categories:
butter oil onion carrot gm Parsnips gammon Vegetable stock Freshly grnd black pepper Freshly minced parsley Croutons
Viewed: 70 - Published at: 6 years agoIngredients
- 25 gm Butter, (1oz)
- 1 Tbsp. Oil
- 1 x Onion, minced
- 1 x Carrot, minced
- 250 gm Parsnips, minced (8oz)
- 250 gm Cooked gammon or possibly shoulder joint, cubed (8oz)
- 2 pt Vegetable stock Freshly grnd black pepper
- 1 Tbsp. Freshly minced parsley Croutons to serve
Method
- 1.
- Heat the butter and oil in a large pan.
- Add in the onion, carrot and parsnip and cook gently for 5-6 min.
- 2.
- Add in the gammon and stock and bring to the boil.
- Simmer gently for 25-30 min.
- 3.
- Puree the soup in a blender till smooth and return to the pan.
- 4.
- Add in pepper to taste and serve warm with croutons and sprinkled with minced parsley.
- NOTES : A delicious soup using left over gammon and traditional winter vegetables.
