This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald
My Private Note
Units: US | Metric
- 1Melt the butter in a large saucepan then add the chopped onions.
- 2cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
- 3pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
- 4Cool 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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Nutritional Facts for Parsnip Lemon and Ginger Soup
Serving Size: 1 (183 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 140.0
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 5.9 g
- Cholesterol 27.0 mg
- Sodium 262.2 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 0.4 g
- Sugars 3.5 g
- Protein 3.9 g
The following items or measurements are not included: