End of term soup

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Last day of term at my daughter’s house and we had nothing much left in the fridge. A bit of cabbage, an onion, some broccoi stalks and a bowl of peels and veg offcuts: onion skin,  parsnip peel, carrot peel, potato peel, the ends of the parsnip and carrot, the end of a courgette and the core of a pepper.

First of all I went through the bowl and took out the onion skin, the carrot and parsnip tops and the pepper cores and put these in a pan, covering them with water. I put this on to boil. I peeled the onion and added the skin to the pan.

I roughly chopped the onion and fried it in the oil left from a jar of sundried tomatoes, scrapping in all the bits of herbs too.

When the stock pan came to the boil I turned it down to simmer. I kept the onion on a very low heat and stirred occasionally. After about 15 minutes I poured some of the stock into the onion and added the peels so they would start to cook. I put more water into the stock pan as I knew there was more flavour to add and we wanted enough soup for two people for two days. After about 20 minutes the peels were soft so I whizzed that with a hand blender then added the rest of the stock. Then I tasted it and seasoned it. I do this several times… season, taste, season taste …

I like to do it gradually as you can add more salt but can’t take it away of course!

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Tasted pretty much like parsnip soup. Just what we needed to warm us up while we hope for some spring sunshine.

 

 

 

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