This soup uses some of the paler vegetables, hence the name! The 'white' soup looks pretty if you add some finely chopped parsley, just before serving
I medium onion finely chopped
2 oz butter
white part of 1 large leek, finely sliced
1 parsnip, peeled and finely diced
1 small cauliflower, cut into small florets
2 sticks celery (only white part) finely sliced
Half a small celeriac, peeled and finely diced
2 pts vegetable stock (Imperial pts, not US)
Freshly ground salt and pepper, to taste
0.5 pt full-cream milk (not semi-skimmed or skimmed)
Place onion in a large saucepan with the butter and fit a lid. Cook over a low heat until the onion begins to soften, but do not allow to start to colour/caramelise.
Add remaining vegetables replace lid and cook until just softening (about 10 minutes)
Add the stock, salt and pepper and bring to the boil, then reduce and simmer for 20 minutes. Allow to cool slightly
Puree in a FP or liquidiser and return to the rinsed-out pan. Add the milk and reheat without boiling.
Sprinkle with fresh chopped parsley and serve with crusty, granary bread.
I medium onion finely chopped
2 oz butter
white part of 1 large leek, finely sliced
1 parsnip, peeled and finely diced
1 small cauliflower, cut into small florets
2 sticks celery (only white part) finely sliced
Half a small celeriac, peeled and finely diced
2 pts vegetable stock (Imperial pts, not US)
Freshly ground salt and pepper, to taste
0.5 pt full-cream milk (not semi-skimmed or skimmed)
Place onion in a large saucepan with the butter and fit a lid. Cook over a low heat until the onion begins to soften, but do not allow to start to colour/caramelise.
Add remaining vegetables replace lid and cook until just softening (about 10 minutes)
Add the stock, salt and pepper and bring to the boil, then reduce and simmer for 20 minutes. Allow to cool slightly
Puree in a FP or liquidiser and return to the rinsed-out pan. Add the milk and reheat without boiling.
Sprinkle with fresh chopped parsley and serve with crusty, granary bread.