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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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17 Nov 17, 08:25 AM |
#11
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Thread Starter
Apprentice Imagineer
Join Date: Apr 08
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Some great advice here; thank you all.
EC |
17 Nov 17, 09:02 AM |
#12
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Imagineer
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Veg stock
Turnip Cauliflower Broccoli Salt and pepper Boil and blend. If you want it really thick alter your stock quantity. It can be a bit trial and error to get the mix but always found equal quantities of the veg is a good mix and just play around with stock quantity. |
17 Nov 17, 12:53 PM |
#13
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Imagineer
Join Date: Sep 12
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I love this one from Knorr;
Curried Parsnip soup 30g Flora Buttery 1 medium onion, chopped` 450g parsnips, peeled and chopped 1 clove garlic, finely chopped 1 Knorr Curry Flavourpot 1 Knorr Chicken Stock Cube 800ml boiling water 125ml Elmlea double cream Salt and pepper to taste 1 pinch of paprika Method Melt the butter in a large saucepan, over a medium heat. Gently fry the chopped onion in the butter until it has softened. This should take about 5 minutes. Add the chopped parsnips, garlic and the curry Flavourpot to the pan and fry for a further 2-3 minutes. Mix the stock cube with the boiling water and pour into the saucepan. Stir everything well, cover and leave to simmer for 15 minutes or until the parsnips are soft. Remove the soup pan from the heat and puree in a blender (or use a hand blender). Stir in the cream and gently heat through, do not allow to boil. Season with salt and pepper to taste. Sprinkle over a pinch of paprika to garnish.
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10 Dec 17, 03:58 PM |
#14
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Imagineer
Join Date: Jan 15
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Tesco have a minestrone soup mix that includes gluten free pasta the liquid quantity makes it quite thick so I would add about another pint of stock it’s lovely.
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