4.21.2014

Parsnip Soup

Parsnip Soup

One more recipe for using up winter vegetables. 


Parsnip Soup

Adapted from Suppenglück by Sonja Riker

Ingredients:

2 Tbsp clarified butter
500 g parsnips, coarsely diced
2 onions, diced
1.5 l vegetable stock or water
lemon juice, to taste
salt and pepper

Method:

In a soup pot,melt the clarified butter, add the onions and fry until translucent. Add the parsnips and the stock or water. Bring to a boil and simmer until tender. Purée with an immersion blender. Add lemon juice and salt and pepper to taste and serve with a sprinkling of cayenne.

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