CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups, Lunches, Appetizers |
50 |
Fl oz |
INGREDIENTS
1 |
|
Onion |
1 |
|
Clove garlic |
1 1/2 |
lb |
Parsnips |
2 |
pt |
Stock (broth) |
1 |
|
Lemon |
|
|
Salt and black pepper |
1/4 |
ts |
Garam masala |
|
|
Chopped fresh parsley |
INSTRUCTIONS
TO SERVE
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" <katherine.sheppard@corpus-christi.oxford.ac.uk>
A Message from our Provider:
“You’re never too old for God”