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Parsnip Lemon and Ginger Soup

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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”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 3 ounces butter
  • 2 medium onions, skinned and chopped
  • 4 large parsnips, peeled and chopped
  • 1 teaspoon grated lemon zest
  • 1 12 tablespoons fresh ginger, grated
  • 1 18 liters chicken stock, homemade if possible
  • 12 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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