Recipe of the Week – Leek, Parsnip & Ginger soup
Gavin made the most delicious leek, parsnip & ginger soup on Monday, so in our marketing meeting yesterday, when the Creamery menus came up for discussion, it was quickly added, being so seasonal as well.
He’d found the recipe i
n the Soup Bible by Debra Mayhew. I’ve paraphrased it into these 7 steps:
- Heat 2 tablespoons olive oil in a large pan & add 8oz sliced leeks, 1oz finely chopped fresh root ginger.
- Cook gently for 3 mins
- Add 1.5lb chopped parsnips & cook for 8 mins
- Pour in half pint white wine & 2 pints of vegetable stock
- Having brought it to the boil, simmer for 30 mins.
- Puree in food blender & seeason to taste
- Garnish with a swirl of fromage blanc & a sprinkle of papikra.
Come & taste it, made by Dan Levy, in The Creamery @ Apley Farm Shop !
Lady Harriet Hamilton 
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