Parsnip & Lemon SoupParsnips Recipes
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