Title: Parsnip and Lemon Soup
Categories: Soups, Lunches, Appetizers
Yield: 50 Fl oz

1 Onion
1 Clove garlic
1 1/2 lb Parsnips
2 pt Stock (broth)
1 Lemon
Salt and black pepper

----------------------------------TO SERVE----------------------------------
1/4 ts Garam masala
Chopped fresh parsley

CONVERSIONS: 1/2 lb = 8 oz = 225 g = 1 large parsnip
: 1 pt = 20 fl oz = 550 ml = 2 1/2 cups

NOTES: This soup is quite lemony. Can reduce lemon flavour by leaving out
the lemon rind or just using less of it.

ONION - Peel and chop finely GARLIC - Peel and slice. Sprinkle with
plenty of salt and use
: flat edge of large knife to grind into the salt and
: make a paste. PARSNIPS - Chop finely, either in processor or by
hand. LEMON - Firstly, finely grate off the rind. Then either
: microwave on HIGH for 20-30 seconds until hot, or
: drop into a pan of boiling water and leave (off the
: heat) for 1 minute. Now cut in half and squeeze the
: juice into a cup. Discard the pips.
Posted to fatfree digest V96 #267

Date: Fri, 27 Sep 1996 16:03:57 +0000

From: "Kate Pugh"