Name: Parsnip and crab soup
Yield: Serves 4
Cuisine: British
Ingredients: 1.2 litres chicken stock; 175 g crabmeat; 1 tablespoon extra-virgin olive oil; salt and pepper; 2 tablespoons olive oil; 2 garlic cloves, chopped; 1 onion; 2 heaped teaspoons ground cumin; 2 celery sticks, chopped; 50 ml Noilly Pratt; 600 g parsnips, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

This recipe is my friend Sue Lawrence’s, from her first book ‘Entertaining at Home in Scotland’, I first met Sue when she was signing this book at Books for Cooks in London, and she brought this delicious soup for the punters to taste. I fell in love with it, and I subsequently included it in my list of the ten best things I have ever eaten, published in ‘Country Life’.