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Potage aux Panais et
Echalotes Veg HT SP French
50mins
Serves 4 Hot Vegetarian
Vegetables Herbs Soups Gluten Wheat Free Eggless
France Europe
Ingredients
50g/2oz Butter
675g/1 ˝ lbs Parsnips, diced
175g/6oz. Shallots, thinly sliced
4 Garlic Cloves, crushed
1 tbsp Freshly Chopped oregano
Salt and Black Pepper
1L/34fl.oz. Fresh Vegetable Stock
50g/2oz freshly grated Gruyere cheese
2 teasp Balsamic Vinegar
Extra Cheese to serve
Instructions
1. Melt the butter in a large saucepan, heat until foaming then add the parsnips
and sauté for 10 minutes turning from time to time, until lightly browned.
2. Add the shallots, garlic, oregano, salt and pepper and cook for 5 minutes
over a medium heat, stirring from time to time.
3. Stir in the stock, bring to the boil then reduce the heat, and simmer for 10
minutes or until the parsnips are very tender. Remove from heat and allow to
cool slightly.
4. Transfer the mixture to a food processor or blender and process until smooth.
You may have to do this in batches.
5. Return the soup to the rinsed out saucepan, stir in the cheese and balsamic
vinegar adjusting the seasoning if necessary and reheat gently. Serve hot
sprinkled with extra cheese.
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