Parsnip Lemon and Ginger Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald Ingredients:
3 ounces butter |
2 medium onions, skinned and chopped |
4 large parsnips, peeled and chopped |
1 teaspoon grated lemon zest |
1 1/2 tablespoons fresh ginger, grated |
1 1/8 liters chicken stock, homemade if possible |
1/2 lemon, juice of |
2 tablespoons fresh parsley, finely chopped |
Directions:
1. Melt the butter in a large saucepan then add the chopped onions.
2. cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
3. pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
4. Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.
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