Chestnut Parsnip And Orange Soup
Ingredients
- 3 small/medium parsnips, peeled
- 200 g pack roasted, ready-to-eat chestnuts
- 1 carrot, peeled and finely chopped
- 4 shallots, peeled and finely chopped
- 2 Tbsp olive oil
- 1 litre vegetable stock
- 4 Tbsp juice from a freshly squeezed orange
- Freshly ground black pepper
- Four tablespoons of thick, plain yogurt
- Zest of half an orange
- Freshly grated nutmeg
Organization Tags
Tags easily organize your Recipe Library
Comments