Parsnip And Lemon Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Lunches, Soups | 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 | t | Garam masala |
| Chopped fresh parsley |
INSTRUCTIONS
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>
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 56.2mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g