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Potage aux Panais et Echalotes   Veg  HT  SP  French  50mins

Serves 4       Hot Vegetarian Vegetables Herbs  Soups   Gluten Wheat Free Eggless   France Europe

50g/2oz Butter
675g/1 ½ lbs Parsnips, diced
175g/6oz. Shallots, thinly sliced
4 Garlic Cloves, crushed
1 tbsp Freshly Chopped oregano
Salt and Black Pepper
1L/34fl.oz. Fresh Vegetable Stock
50g/2oz freshly grated Gruyere cheese
2 teasp Balsamic Vinegar
Extra Cheese to serve


1. Melt the butter in a large saucepan, heat until foaming then add the parsnips and sauté for 10 minutes turning from time to time, until lightly browned.

2. Add the shallots, garlic, oregano, salt and pepper and cook for 5 minutes over a medium heat, stirring from time to time.

3. Stir in the stock, bring to the boil then reduce the heat, and simmer for 10 minutes or until the parsnips are very tender. Remove from heat and allow to cool slightly.

4. Transfer the mixture to a food processor or blender and process until smooth. You may have to do this in batches.

5. Return the soup to the rinsed out saucepan, stir in the cheese and balsamic vinegar adjusting the seasoning if necessary and reheat gently. Serve hot sprinkled with extra cheese.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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