Issue 034
February 2008
Ingredients
20ml olive oil
100gm Finely sliced onion
300gm Peeled and finely sliced Butternut
900ml Skimmed milk
Both of these soups are exactly the same to make, the recipe is also the same as the parsnip – this is to show you just how straightforward it is to make soups, you can swap the vegetable around for mushrooms, carrot or celeriac and the basic cooking principles will still apply.
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