1. Melt the butter in a large saucepan then add the chopped onions. 2. cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins. 3. pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft. 4. Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
