Total Steps
4
Ingredients
10
Tools Needed
2
Ingredients
- Croutons(optional)
- 1 tablespoon Freshly chopped parsley
- Freshly ground black pepper(optional)
- 2 pint Vegetable stock
- 250 gram Cooked gammon or shoulder joint, cubed
- 250 gram Parsnips, chopped
- 1 Carrot, chopped
- 1 Onion, chopped
- 1 tablespoon Oil
- 25 gram Butter
Instructions
1
Step 1
5-6 minutes
Heat the butter and oil in a large pan. Add the onion, carrot and parsnip and cook gently.
2
Step 2
25-30 minutes
Add the gammon and stock and bring to a boil. Simmer gently.
3
Step 3
Puree the soup in a blender until smooth and return to the pan.
4
Step 4
Add pepper to taste and serve hot with croutons and sprinkled with chopped parsley.
Tools & Equipment
large pan
blender