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Parsnip and Lemon Soup

0
(0)
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>

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