1 tbs2 cup (15ml) butter

1/2 cup (125ml) diced Onion

2 cups (500ml) peeled, diced parsnips (about 1lb/450g)

4 cups (1l) chicken stock, vegetable stock or water

1 tbsp (15ml) finely grated lemon zest (from about 2 lemons)

3/4 tsp (4ml) fine sea salt, or to taste

In a large saucpan over medium heat , melt butter until it foams. Add onions. Cook, stirring, 3 minutes to soften. Add parsnips and stock or water. Raise heat to high; bring to boil. Stir in zest. Reduce heat to medium. Simmer 15 minutes or until parsnips are tender. Remove from: cool slightly.

In blender or food processor, purre soup, in batches if needed. If a silky, smooth texture is desired, pass through medium strainer: discard solids. Season with salt. Serve in warmed bowls.

Makes about 4 servings (4 cups/1L).

-Compliments of The STAR

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