Velouté de Noël
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)
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