Written Thurs 26 Sept 1996
Looks like I was too long again...here is the soup recipe in
two parts.
Kate
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I make one serving to be 10 fl oz...hence this recipe does 5.
If it's too thick at the end, thin with water.
MMMMM----- Recipe via Meal-Master (tm) v8.04
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
MMMMM--------------------------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.
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