大象传媒

Roast parsnip and rosemary soup

Fruit and vegetables

225g/8oz onion, thinly sliced

600g/1lb 5oz parsnips, peeled and roughly chopped

1 tbsp dried rosemary

Cooking ingredients

salt and freshly ground black pepper

4 tbsp olive oil

2 vegetable stock cubes

Dairy, eggs and chilled

50驳/1戮辞锄 butter

750ml/1录 pint milk

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