Ancestors bathing in 1903

Unbelievable and useful London Restaurant list

Compiled by Mr Matt Stavrou, gourmand of the IPA, a spreadsheet of the restaurants in London which he has been to and loved or are highly rated by people he trusts, good media reviews or have Michelin stars.

Let's eat....

 

Delicious carrot and parsnip soup

Ingredients: 

2 x parsnips, peeled and chopped into rounds
4 x medium carrots, peeled and chopped into rounds
An onion, chopped
2 - 3 cloves of garlic, finely chopped
A 2cm piece of ginger, peeled and finely chopped
2 x potatoes, peeled and chopped into cubes
Chicken stock, 1 litre approx
Fresh Thyme and oregano, salt and pepper

In a saucepan on a high heat fry the onion in a mix of butter and olive oil, when they go translucent add the garlic, ginger, carrots and parsnips. Continue to fry for a while.

Add the potatoes, then add the litre of chicken stock, add the fresh thyme and oregano (roughly chopped), bring to the boil and simmer gently until the potatoes are cooked through. Then whizz up the mixture in your magimix or other suitable whizzer.  Season to taste.

Reheat as necessary to eat and serve with lovely buttered toast.