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Method
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1
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Slice the vegetables
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2
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fry the vegetables in the butter for about 15 minutes without browning
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3
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Add the stock and simmer for about 40 minutes or until the parsnips are tender
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4
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Rub through a sieve
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5
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Return to the stewpan, add the milk, salt and pepper and bring to the boil
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6
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Mix the flour with a little milk and water, poor into the soup, stir and then cook for about 5 minutes
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7
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Add the lemon juice to personal taste to counteract the sweetness of the parsnips
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8
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Serve with croutons or toasted bread.
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