Parsnip and lemon soup

50 Fl oz

Ingredients

Quantity Ingredient
1 Onion
1 Clove garlic
1½ pounds Parsnips
2 pints Stock (broth)
1 Lemon
Salt and black pepper
¼ teaspoon Garam masala
Chopped fresh parsley

Directions

TO SERVE

CONVERSIONS: ½ lb = 8 oz = 225 g = 1 large parsnip : 1 pt = 20 fl oz = 550 ml = 2½ cups NOTES: This soup is quite lemony. Can reduce lemon flavour by leaving out the lemon rind or just using less of it.

ONION - Peel and chop finely GARLIC - Peel and slice. Sprinkle with plenty of salt and use

: flat edge of large knife to grind into the salt and : make a paste. PARSNIPS - Chop finely, either in processor or by hand. LEMON - Firstly, finely grate off the rind. Then either : microwave on HIGH for 20-30 seconds until hot, or : drop into a pan of boiling water and leave (off the : heat) for 1 minute. Now cut in half and squeeze the : juice into a cup. Discard the pips.

Posted to fatfree digest V96 #267 Date: Fri, 27 Sep 1996 16:03:57 +0000 From: "Kate Pugh" <katherine.sheppard@...>

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