Last night I roasted the infamous bag of frozen parsnips with some carrots to accompany the boeuf bourgignon I had made in honour of Kat's birthday. This morning I chopped up the leftover parsnips and carrots, sauteed some onions and garlic, added some spices, a chopped apple and chicken stock and simmered the whole lot for twenty minutes.
|chopped up parsnip and carrots
It was a very tasty soup, maybe a bit on the thick side but everyone seemed to enjoy it.
|Forget the soup, just give me the rabbit