Parsnip, lentil and cream soup. Rinse the lentils in several changes of water until the water runs clear. In a large saucepan heat the oil over a moderate heat. Bring to a boil, add salt and reduce the heat to low.
Use a paper towel to soak up the excess fat from the bacon in the pan. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, parsnip, lentil and cream soup. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Rinse the lentils in several changes of water until the water runs clear. In a large saucepan heat the oil over a moderate heat. Bring to a boil, add salt and reduce the heat to low.
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To begin with this recipe, we must prepare a few components. You can cook parsnip, lentil and cream soup using 0 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Parsnip, lentil and cream soup:
Add the spices and red lentils. Place a large soup pot over medium-low heat, and warm olive oil. Stir in cumin, coriander, turmeric and cinnamon. Add parsnip mixture, and stir well until coated.
Instructions to make Parsnip, lentil and cream soup:
- Step 1 Clean and dice veg.
- Step 2 Sweat the onions and selery.
- Step 3 Add lentils. Sweat for another 5 min.
- Step 4 Add parsnips.
- Step 5 Add stock.
- Step 6 Cook for about 45 min.
- Step 7 Add the cream and mix Season with pepper.
- Step 8 Serve piping hot wth some croutons.
Add lentils, lemon zest and juice and the water. Place the cashews in a medium bowl and cover with boiling (or very hot) water. Let soak while the vegetables roast in the oven. Add the parsnips and the broth and bring to a boil. Puree the soup until very smooth.
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