Parsnip & Lemon Soup
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) diced Vidalia onion
2 cloves garlic, minced
2 cups (500 mL) diced parsnips (about 1 lb/450 g)
4 cups (1L) chicken stock, vegetable stock or water
1 tbsp (15 mL) finely grated lemon zest (from about 2 lemons)
1/4 tsp (4 mL)salt & freshly ground black pepper
In large saucepan over medium heat, heat olive oil. Add onions. Cook, stirring, 2 minutes to soften. Add garlic and cook another minute. Add parsnips and stock or water. Raise heat to high; bring to boil. Stir in zest. Reduce heat to medium. Simmer 15 minutes or until parsnips are tender. Remove from heat; cool slightly.
In blender or food processor, purée soup, in batches if needed. Season with salt & pepper. Makes about 4 cups (1L) for 4 servings.
