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
- 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.