1 tbs2 cup (15ml) butter<\/p>\n
1\/2 cup (125ml) diced Onion<\/p>\n
2 cups (500ml) peeled, diced parsnips (about 1lb\/450g)<\/p>\n
4 cups (1l) chicken stock, vegetable stock or water<\/p>\n
1 tbsp (15ml) finely grated lemon zest (from about 2 lemons)<\/p>\n
3\/4 tsp (4ml) fine sea salt, or to taste<\/p>\n
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.<\/p>\n
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.<\/p>\n
Makes about 4 servings (4 cups\/1L).<\/p>\n
-Compliments of The STAR<\/p>\n","protected":false},"excerpt":{"rendered":"
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 ,… Read More about “Parsnip & Lemon Soup”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[24,9],"tags":[],"class_list":["post-591","post","type-post","status-publish","format-standard","hentry","category-parsnips","category-recipes","parsnips","recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t