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Spiced parsnip and pear soup

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

A simple, fresh-flavoured soup, meatless as is proper for the fasting supper of Christmas Eve. The grown-ups can sip it from bowls while the children decorate the tree. The sweetness and earthiness of the parsnips is balanced by the sharpness of the wine and the delicacy of the pears.

Ingredients

  • 1 kg parsnips, peeled and chunked
  • Short piece of cinnamon stick
  • 2–3 cardamom pods

Method

Put the parsnips in a pan with the cinnamon and cardamom. Add the wine and a litre of water, season with a little salt and pepper, then bring to the boil. Cover loosely and cook gently till the parsnips

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