Winter Soup with Smoked Salmon Grissini

Posted on Feb 23 2017 - 2:18pm by Ashley Rey

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  1. Chop the Beetroots in to eights and the Apples in quarters leaving the skin on. Chop the Carrots into similar size pieces for an equal cook time.
  2. Add them to a large baking tray and toss them in Olive Oil and Wine. Then give them a good sprinkle of Salt and Pepper.
  3. Bake at 180°C for 35-40mins. Turning them occasionally.
  4. Add the vegetables to a blender along with the Chicken Stock. Blend until totally smooth.
  5. Take your Grissini and wrap them with a slice of Smoked Salmon. Rest on the top of the bowl of soup and sprinkle with the finely chopped Red Onion and Dill.

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Winter Soup with Smoked Salmon Grissini

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