Parsnip Pleasure

Sometimes without planning flavours come together and form a bowl of pleasure.....I roasted a chicken and made stock. My secret is 2 or 3 tablespoons of vinegar to pull out the minerals from the carcass. I pulled off all the meat left on the carcass, added an onion, a head of garlic and added the 6 or so parsnips left in my garden (some quite large) We dug them up all winter to cook around our roasts. The perfect veggie, staying fresh in the garden until spring. I simmered the parsnips in the stock, adding water now and then, a bit of salt and pepper. Letting it cool I stuck the parsnips in the blender with water and yoghurt making them smooth. I put them back in t he pot with the chicken stock and meat, added about a tablespoon of curry, a teaspoon of ground thyme and a splash of my mum's warrior white (wine made from her own grapes.....) The result? Delicious, perhaps the best soup I have ever made.....I baked up a loaf of bread and we had fresh bread with melted butter and hot parsnip soup for lunch. Did I mention they are the perfect veggie? No storage, no fuss, just fresh veggies when you need them....I dig them up Christmas day for dinner that night. I dig them up from under the snow, the frost and finally the spring sun.

Ok Ok I know it looks a little like baby food but it DID taste awsome!

Spring has sprung! Tractor Don busy at work spreading manure, lime, stinky fish mixture.....