Name: Parsnip, Lemon and Ginger Soup
Yield: Serves 8
Ingredients: 2 pints/1.1 litres good chicken stock; 2 tbsp finely chopped parsley; A piece of fresh ginger root about 2 inches/5 cm long, peeled and chopped; 3 oz/84 g butter, or 4 tbsp oil (sunflower, if possible); Pared rind of half a lemon – I use a potato peeler to avoid getting any of the pith; 4 good-sized parsnips, peeled and chopped; 2 medium onions, skinned and chopped; Juice of ½ lemon; Salt and freshly ground black pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Soup is a wonderful light supper food. Easy to prepare, it can be made up to a couple of days in advance and kept in a covered container in the fridge. It combines with bread, cheese and fruit to make a light but satisfying meal. This parsnip soup has all the things I like in a soup – I love the flavour of parsnips, and here it is complemented very well by the lemon and fresh ginger in the recipe. Soup – any soup – is elevated to being something really special if good stock is used to make

Ingredients

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Ingredients

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