| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury1, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 1 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Carrot; chopped |
| 250 |
g |
Parsnips; chopped (8oz) |
| 250 |
g |
Cooked gammon or shoulder joint; cubed (8oz) |
| 2 |
pt |
Vegetable stock |
|
|
Freshly ground black pepper |
| 1 |
tb |
Freshly chopped parsley |
|
|
Croutons to serve |
INSTRUCTIONS
1. Heat the butter and oil in a large pan. Add the onion, carrot and
parsnip and cook gently for 5-6 minutes.
2. Add the gammon and stock and bring to the boil. Simmer gently for
25-30 minutes.
3. Puree the soup in a blender until smooth and return to the pan.
4. Add pepper to taste and serve hot with croutons and sprinkled with
chopped parsley.
Converted by MC_Buster.
NOTES : A delicious soup using left over gammon and traditional winter
vegetables.
Converted by MM_Buster v2.0l.
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