Autumn is tapping on the window. Quick... make some soup!
We think you'll agree that this tasty, easy to make, recipe from Todd Moffat at Taste* Cafe at Chesil Beach is just what you need after a walk in the woods admiring the golden leaves, or after a brisk walk along the beach. Enjoy!
1 small onion
1 stick of celery
- Place in a roasting tray 2kg of parsnips, one small onion, 1 carrot, 1 stick of celery cut in to 2cm pieces, drizzle with honey and roast in a hot oven until the edges of the vegetables turn golden brown
- Place the vegetables in a saucepan and cover with vegetable stock, bring to the boil and simmer for five minutes until vegetables are soft
- Liquidise and season
- Serve with a drizzle of balsamic vinegar glaze and a touch of cream and warm crusty bread.
Visit taste*café at Chesil Beach & the Chesil Beach Centre
Now is a wonderful time to visit the Cafe at Chesil Beach. Todd Moffat and his staff offer great food and drinks, plus excellent service with a smile. They are open seven days a week 10.00 am to 4.00pm, for morning coffee, breakfast, brunch, lunch and afternoon tea.
Once you've visited the Cafe, why not pop next-door to the Chesil Beach Centre and have a nose around the shop and find out more about the area around Chesil, before taking a long walk along the beach.
Click here for more information and directions