Parsnip and shallot soup

Serves 4

Ingredients

• 500 g parsnips,

• 6 shallots,

• 2 tbsp olive oil,

• 500 mL vegetable stock,

• 1 grated orange rind,

• 100 mL crème fraiche,

• 1 tbsp wholegrain mustard,

• salt & pepper.

Preparation

Heat the oil in a large saucepan, and fry the shallots gently for 3-4 minutes to soften. Peel the parsnips and cut into small chunks. Add to the pan and stir, then reduce the heat. Cover the pan tightly and leave on a low heat for about 15 minutes, shaking the pan so that it does not stick. Stir in the stock.

Tip the contents of the pan into the blender or food processor and blend. Return to the pan and stir the mustard, the orange rind and crème fraiche.

Season, bring to the boil and serve.