A homemade lemon and parsnip soup is easy and quick to prepare. The parsnip gives a sweet taste to the lemon and leek combination.
If you like the soup sweeter take a bit less of the lemon juice instead.
Cut the leek and parsnip in small pieces.
Put the vegetablesm rosemary and freshly squeezed lemon juice in a saucepan filled with the water. Cook for about 30 minutes.
Take out the sprig of rosemary, cut it finely and put it back in the soup.
Mix everything with an electrical mixer to make a creamy soup.
Add the milk and continue to cook for 1 to 1 minutes. Mix everything well.
Depending on your taste and preference, season in you plate with a few drops of lemon and lemon pepper.
Ingredients
Directions
Cut the leek and parsnip in small pieces.
Put the vegetablesm rosemary and freshly squeezed lemon juice in a saucepan filled with the water. Cook for about 30 minutes.
Take out the sprig of rosemary, cut it finely and put it back in the soup.
Mix everything with an electrical mixer to make a creamy soup.
Add the milk and continue to cook for 1 to 1 minutes. Mix everything well.
Depending on your taste and preference, season in you plate with a few drops of lemon and lemon pepper.