Lemon and Almond Soup

Description

 * 4 Servings

Ingredients

 * 25 g / 1 oz butter
 * 1 onion, chopped
 * 450 g / 1 lb parsnips, peeled and chopped
 * ½ tsp ground cumin
 * 900 ml / 1½ pint vegetable stock
 * 1 tbsp chopped fresh parsley or coriander
 * 300 ml / ½ pint milk
 * 75 g / 3 oz California ground almonds finely grated
 * rind of 1 lemon
 * salt and pepper
 * 4 tbsp crème fraîche or soured cream
 * 25 g / 1 oz California toasted flaked almonds
 * parsley sprigs and lemon rind

Directions

 * 1) Melt the butter in a large saucepan and sauté the onion for about 5 minutes, until softened.
 * 2) Add the parsnips and cook, stirring for another 2 – 3 minutes.
 * 3) Add the ground cumin, vegetable stock and chopped parsley.
 * 4) Bring to the boil and simmer gently for about 20 minutes or until the parsnips are tender.
 * 5) Transfer the mixture to a food processor or blender and liquidise until smooth.
 * 6) Return to the saucepan and add the milk, ground almonds and lemon rind.
 * 7) Reheat gently and season to taste with salt and pepper.
 * 8) Ladle the soup into bowls, then garnish with crème fraîche or soured cream, toasted flaked almonds, parsley sprigs and lemon rind.