SERVES: 5
INGREDIENTS:
1 large white onion, peeled and finely
chopped
2 tablespoon vegetable oil
2 garlic cloves, crushed
3 parsnips, peeled and chopped
3 x 400g "14 ounce " cans of haricot beans,
drained
1 litre "1¾ pts" hot water
2 ham stock cubes
10 Bockwurst sausages, skinned and cut
into chunks
2 tablespoon chopped parsley
salt and black pepper to season
2 stalks celery, finely chopped
INSTRUCTIONS:
Heat the oil in a pan and gently fry the onion, garlic and celery for about 5
minutes until soft.
Add the parsnips, 2 cans of the haricot beans, hot water and stock cubes,
bring to the boil and then simmer for 15 minutes or until the parsnips are soft.
Remove the pan from the heat and purée the soup with a stick blender until
smooth.
Return the pan to the heat and add the remaining can of haricot beans and
sausage pieces. Stir well.
Bring the soup back to simmering point and continue to cook for about 15
minutes until the sausages are cooked through.
Season the soup with salt and pepper and ser ve in warm bowls garnished with
some freshly chopped parsley.
some freshly chopped parsley.
