Description Edit

Lemon and almond soup

Lemon and Almond Soup

  • 4 Servings


Directions Edit

  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.
Community content is available under CC-BY-SA unless otherwise noted.