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Paula Cronin
Parsnip soup with salmon
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Ingredients
Directions
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Heat the oil and fry the shallots for 2-3 minutes.
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Put the parsnip, apple, ginger and curry through and bake for about 2 minutes.
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Pour in the stock and simmer for 12-15 minutes until the parsnip is soft.
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Puree the soup and season with salt and pepper.
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Divide the salmon and apple for the filling over 4 warm plates.
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Heat the soup with the crème fraîche and scoop in the plates.
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Sprinkle with the spring onions.
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Tasty with toasted white bread.
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Nutrition
410Calories
Sodium0% DV0g
Fat43% DV28g
Protein20% DV10g
Carbs9% DV26g
Fiber0% DV0g
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