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
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INGREDIENTS
Nutrition- 3ounces butter
- 2
- 4
- 1teaspoon grated lemon zest
- 1 1⁄2
- 1 1⁄8liters chicken stock, homemade if possible
- 1⁄2lemon, juice of
- 2
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DIRECTIONS
- Melt the butter in a large saucepan then add the chopped onions.
- cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
- pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
- 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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