Carrot & Parsnip Soup

I had lots of carrots and parsnips needing to be used up so I decided to make a slightly different soup.

• I cooked a chicken as for rosȯł – clear chicken bouillon, with instead of 1 or 2 carrots and parsnips, I used around 8 of each, peeled but whole.
• Once cooked I removed the chicken for a different dish and strained the cooked vegetables from the liquid.

• For the best results, leave the liquid in a cool place for a few hours or even overnight so that you can skim off some of the chicken fat.
• Use a blender to purée the carrots, parsnips and the onion.
• In a saucepan add the puréed vegetables and enough of the liquid stock to give the required consistency for a soup – not too thick.
• This puréed style of soup is more English than Polish! 
• Gently heat the soup for around 5 minutes, stirring it occasionally.
• Check for seasoning and to serve, stir in around 100ml of soured cream or 150ml of Greek style yoghurt.

Ingredients – if not wanting to make the rosȯł from scratch

• 2 litres of good chicken stock (or a from stock cubes if you do not have any)
• 8 carrots
• 8 parsnips
• 1-2 onions
• 2-3 grains allspice
• 1 bay leaf
• Salt & pepper to taste
• 100ml soured cream or 150ml Greek style yoghurt

Method

• Simmer the vegetables in the chicken stock with the allspice and bay leaf till they are all soft.
• Purée the vegetables in the soup using a stick blender.
• Season to taste.
• Add soured cream or yoghurt to serve.