Parsnip and Ginger Soup.

Parsnips are a subtle and delicate vegetable, valued more, perhaps, for their velvety texture than for their flavour. They are very versatile, and may be prepared in much the same way as potatoes by boiling them, roasting them, mashing them – or including them in soup. This particular offering is an good winter soup, particularly if you have a cold, as ginger is excellent for clearing the passages.

Ingredients.

25g butter.

1 onion, peeled and chopped.

3 cloves, crushed.

2 tblsp freshly grated ginger.

Freshly ground black pepper.

Salt to taste.

3 tblsp plain flour.

600ml hot chicken stock.

1 large parsnip, peeled and diced.

1 bayleaf.

Method.

Melt the butter in a medium saucepan over a hot flame. Add the onion and cook until soft and most of the butter is absorbed. Add the cloves, ginger, salt and pepper and cook, stirring, for another 2 minutes. Add the flour and stir though then immediately start pouring the hot stock slowly into the mixture, stirring continually until it bubbles and thickens. Stir in the parsnip and bayleaf.

Bring to the boil, reduce heat, cover and simmer for 20 minutes. Remove from the heat, remove the bayleaf and beat the soup to a thick and even consistency. Replace the bayleaf and the lid, put the pot back on the stove and cook gently for a further 10 minutes. Discard the bayleaf and serve.

Serves: 2-3.

 

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