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.
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A flavoursome cut that simply must be pot roasted!4 SERVINGS
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