Parsnip And Ginger Soup

Ingredients

20 g butter
750 g parsnips, sliced
2 large onions, roughly chopped
1 l chicken or vegetable stock
25 g fresh root ginger, grated
crème fraîche (to your liking)
salt and pepper, to taste

Instructions

1. Melt the butter in a large saucepan. Add the parsnips and onions, and fry very gently for 10 minutes until softened but not browned.

2. Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for 20 minutes until the parsnips are tender. Stir in the ginger. Blend the mixture  in a food processor or using hand blender until smooth.

3. Add the crème fraîche and heat through. Add a little seasoning if you like.

Recipe from the book Gluten-free cooking by Lyndel Costain and Joanna Farrow