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Good afternoon | 2nd September 2010
Root Vegetable soup with Smokies
| 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 |
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 very best olive oil.
Serve with crusty bread and butter.
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