January’s warming parsnip and tomato soup is for six people.
- 25g/1oz butter
- 2 medium onions peeled and thinly sliced
- 1 garlic clove, crushed
- 500g/1lb parsnips, peeled and chopped
- 3 Tbsp flour
- 1 tsp thyme, freshly chopped
- 900ml/1½ pints chicken stock
- 150ml/5floz milk
- 1 bay leaf
- 400g/14oz can tomatoes
- Salt & Pepper
Melt the butter in a saucepan and add the onions and garlic, frying until soft and golden, not brown. Add the parsnips, fry for 4 minutes then sprinkle in the flower, add salt and pepper to taste, add the thyme and cook, stirring for one minute.
Cover and simmer for 40 minutes, until the parsnips are very tender. Remove from the heat and discard the bay leaf. Allow to cool slightly. Puree the soup in an electric blender or push it through a sieve. Return the pureed soup to the pan and heat gently – don’t let it boil. Serve with hot bread from the oven.