Last night I roasted the infamous bag of frozen parsnips with some carrots to accompany the boeuf bourgignon I had made in honour of Kat's birthday. This morning I chopped up the leftover parsnips and carrots, sauteed some onions and garlic, added some spices, a chopped apple and chicken stock and simmered the whole lot for twenty minutes.
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| chopped up parsnip and carrots |
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parsnip soup
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It was a very tasty soup, maybe a bit on the thick side but everyone seemed to enjoy it.
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Forget the soup, just give me the rabbit
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