Root Vegetable Soup with Smokies

by Liz Webb

Flake off the flesh of 2 Smokies and serve the soup in bowls topped with a pile of Smokie flakes
SERVINGS    
 
2
PREPARATION TIME
10 MINS
COOKING TIME
25 MINS

Ingredients

2 Arbroath Smokies
1 Onion
1 Stick Celery
2 tbsp Olive Oil
Parsnip
Celeriac
Potatoes
(a combination of the above 3 to make 1kg, peeled and chopped)
1.2 litres Chicken Stock
Salt and Pepper

Root Vegetable Soup with Smokies

Instructions

In a large pan, heat 2 tbsp olive oil and cook the onion and celery until tender. Add the parsnips, celeriac, potatoes and the stock and cook on a medium heat for 20 minutes until the vegetables are tender. Season the soup with salt and pepper to taste.

Flake off the flesh of 2 Smokies and serve the soup in bowls topped with a pile of Smokie flakes. Finish with a drizzle of the very best olive oil.

Serve with crusty bread and butter.

Rate this recipe

Root Vegetable Soup with Smokies
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet