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Filippo Berio Extra Virgin Olive Oil1litre
1litreItem price
£12.65Price per unit
£1.27/100mlHaving some rosemary in the freezer means a soup like this recipe from Elly Curshen is a store-cupboard job. Just pick up a bag of Essential Parsnips and something cool and creamy to top it with. Crème fraîche is used here, but you can use up soured cream, cream cheese or double cream if you have any.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the olive oil in a large saucepan over a low-medium heat. Add the onion, garlic and salt to the pan, mix well, then cover and cook for 5 minutes until beginning to soften. Boil a full kettle.
Add the parsnips and rosemary to the pan, stir and cook for a minute or so, then add the bouillon and about 700ml boiling water, or enough to just cover the vegetables. Stir well and cook, covered, over a medium heat for about 20 minutes, until the parsnips are tender
Add the butter beans and their liquid, then cook for 2 minutes more. Blitz using a stick blender until smooth. Add more water if it’s too thick and season to taste with more salt and a good grind of black pepper.
Stir the lemon zest and juice into the crème fraîche, to taste. Serve the soup with a big spoonful of lemon crème fraîche and an extra sprinkle of finely chopped rosemary on top. The soup freezes well in portions.
More leftover rosemary ideas
1. For a rosemary & Manchego tart, try tossing a little of both with thinly sliced new potatoes and a glug of double cream, to top a simple puff pastry tart. A layer of cream cheese under the potatoes makes a great base.
2. Rosemary sugar-roast peaches make an easy, elegant dessert. Blitz sugar with a little rosemary. Sprinkle the mixture over the cut sides of halved, destoned peaches and cook in a pan of melted butter. Roast in the oven until tender. Serve with whipped, sweetened vanilla cream.
3. Try infusing a jug of water or a gin and tonic with a sprig of rosemary
Typical values per serving when made using specific products in recipe
Energy | 1,473kJ/ 354kcals |
---|---|
Fat | 20g |
Saturated Fat | 11g |
Carbohydrates | 29g |
Sugars | 11g |
Fibre | 11g |
Protein | 8.6g |
Salt | 1.8g |
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£12.65Price per unit
£1.27/100ml0kg added
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Quantity of Essential Onions in trolley 0kg
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17p each est.Price per unit
£1.10/kg0 added
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Quantity of Cooks' Ingredients Garlic in trolley 0
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70pPrice per unit
70p each0 added
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£1.85Price per unit
£12.34/kg0 added
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75pPrice per unit
£1.50/kg0 added
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80pPrice per unit
40p/10g0 added
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£2.45Price per unit
£1.64/100g0 added
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70pPrice per unit
£2.98/kg0 added
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£1.70Price per unit
42.5p each0 added
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£1.20Price per unit
40p/100ml