PARSNIP & RHUBARB

Parsnip, rhubarb & ginger soup  (Serves 2)

Adapted from Covent garden soup for everyday

25g butter

225g parsnips, peeled and roughly chopped

110g rhubarb, washed and roughly sliced

1 small onion, finely sliced

2 tsps fresh ginger, grated

420ml chicken/vegetable stock

1 tsp honey

Salt and black pepper

Melt butter & cook the parsnips, rhubarb, onion and grated ginger for 5 mins in a covered pan. Add stock and sugar. Bring to boil, then simmer gently for about 15 mins.  Blitz until smooth and garnish with sour cream & chives.

She looked faded and shop worn, in amongst all the glitter and gaud, as if Christmas had nothing to do with her.

Monique; Lisa Jewell