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Too much milk!

The fridge is overflowing with milk for some reason (I ordered too much from the milkman?), so I decided to make some soup for lunch.
Into a pan of one third water, two thirds milk, I added some peeled chunks of parsnip, some chopped onion, a teaspoon or English mustard, and lots of freshly ground black pepper, and simmered until the vegetables were soft.
Twenty minutes later the whole lot went into the liquidiser and hey presto ... creamy parsnip soup!
It's that simple ...



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