Chop the parsnips and the brocolli. The brocolli was left over from another meal so was already cut into spears and steamed. Add the chicken stock to the pot and a quarter teaspoonful of red chilli powder (or cayenne pepper, which is essentially the same thing). Boil and simmer for twenty five minutes, by which time the parsnips will be soft. Mash the soup, and simmer again for ten to fifteen minutes. Use a hand-mixer to blend the soup (one minute), Add the black pepper (according to taste), and two pinches of rosemary and oregano.
Serve as it is, or with freshly segmented apple as an encore.
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