15 ml butter 1 tbsp
1 onion, peeled & chopped
30 ml fresh thyme, chopped 2 tbsp
5 ml lemon peel, finely grated 1 tsp
2 ml salt 1/2 tsp
2 ml pepper 1/2 tsp
1.5 L parsnips, peeled & chopped 6 cup
2.5 L vegetable broth 10 cup
15 ml lemon juice 1 tbsp
lemon slices
In a large saucepan; heat butter over medium heat. Add onion, thyme, lemon peel, salt and pepper. Cook, stirring often, for 5 minutes. Add parsnips; cover and reduce heat to medium low. Simmer for 10 minutes or until parsnips are tender. Stir in broth and bring to a boil. Cook, stirring, for 20 to 25 minutes or until parsnips are very soft. Transfer parsnip mixture to a blender. Puree, in batches, until smooth. Return to saucepan; add lemon juice and bring to a boil. Serve garnished with lemon slice.
Serves 8