Velouté de Noël - Lavender and Lovage

Name: Velouté de Noël - Lavender and Lovage
Ingredients: Cooked roast parsnips, potatoes, sprouts and carrots (about 450g to 500g in total weight, chopped into small chunks); 1 tablespoon cranberry sauce; 1 tablespoon chopped fresh sage leaves (plus extra for the garnish); 450ml vegetable stock; 150ml double cream; 1/2 teaspoon sea salt; 1/2 teaspoon ground white pepper; handful of fresh or frozen cranberries (for the garnish)

www.lavenderandlovage.com

This rich, thick and creamy soup hides a secret, it's made with a selection of cooked festive vegetables that are left over after Christmas dinner; roast parsnips, potatoes, carrots & sprouts are...

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Ingredients

Cooked roast parsnips, potatoes, sprouts and carrots (about 450g to 500g in total weight, chopped into small chunks)
1 tablespoon cranberry sauce
1 tablespoon chopped fresh sage leaves (plus extra for the garnish)
450ml vegetable stock
150ml double cream
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
handful of fresh or frozen cranberries (for the garnish)