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