After Christmas, or whenever you have a freezer full of stock, try my parsnip soup. It is not the same as
Gently fry the onion in the fat until golden. Stir in the parsnips, and add the spices. Cook for a few minutes before adding the stock, and then simmer until the vegetables are tender.
Sieve or blend until smooth. Put back in the saucepan, bring to the boil, and season to taste.
Pour into hot soup bowls, and decorate before serving. A dash of fresh orange juice and a little grated zest, added as you bring the soup back to the boil, make a nice touch.
© 2000 Frances Bissell. All rights reserved.