MAKE YOUR OWN: Creamy Parsnip and Lemon Soup
Perfect for cold winter lunches, this lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger (especially good for staving off those colds).
Heat 2 tbsp olive oil in a large saucepan over a medium heat. Add the 1 chopped onion, 2 chopped leeks, 1 clove of garlic, 2 sticks of celery, 4 chopped parsnips and a 1 inch piece of chopped ginger. Cook for 5 minutes. Pour in 1.25 litres of chicken stock and add a lemon half. Bring to the boil and simmer, partly covered, for 20 minutes or until the vegetables are tender.
Remove the soup from the heat and allow it to cool a little. Remove the lemon, then purée the soup in batches. Stir through 100ml cream and season to taste with salt and freshly ground black pepper. Gently reheat the soup and stir in 1 tbsp chopped chives. Before serving, taste and add an extra squeeze of lemon, if desired. Serve garnished with parsnip crisps.