Parsnip Lemon and Ginger Soup

This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald

• Ready In: 35 mins
• Serves: 8

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.