At my cousin’s wedding back in December, the hotel served us all bacon butties and delicious curried parsnip soup half way through the evening. Since then I have been trying to perfect the recipe myself and I think I have – well, to my taste buds anyway !
The recipe above is a pretty easy way to do it – it does rely on your own taste for the amount of spiciness though, so make sure you taste as you go. I used fresh chicken stock that I made after a roast dinner, and kept back the leftover meat, diced it finely, and then added it to the soup once it was ready. Gives a nice chickeny chewiness to each mouthful.
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