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.

Purchase your ingredients...

  • Arbroath Smokies

    Smokey and pungent - an authentic taste of Scotland.
      
    1 SERVINGS

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