THRIFTY WIN­TER WARMER

Jane Price makes a de­li­cious rab­bit and parsnip soup for next to noth­ing

Air Gunner - - Country Kitchen -

As much as I love a fancy meal out in a smart restau­rant – es­pe­cially if Phill is pay­ing – there’s some­thing very sat­is­fy­ing about a rus­tic, home­made meal en­joyed in the cosi­ness of my own home. It’s even bet­ter if the meal costs next to noth­ing, and this one used an onion and a few parsnips plus a free rab­bit sup­plied by the Ed­i­tor. I even used up some stale bread to make crou­tons, and the vin­tage soup bowls were found in a lo­cal hospice char­ity shop, which we like to sup­port.

Key to this soup is get­ting a lovely golden colour on the parsnips be­cause this en­hances the flavour and helps to give a bit of colour to the soup. The cider vine­gar and le­mon juice can be left out, but they do add a touch of zing and stop the soup be­ing too rich. I like this soup quite thick, but you can add more wa­ter or stock to

Main: This cost just pen­nies but was truly de­li­cious

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