Lemon and Almond Soup

== Description ==
* 4 Servings 
==Ingredients==
* 25 g / 1 oz butter
* 1 onion, chopped
* 450 g / 1 lb parsnips, peeled and chopped
* ½ tsp ground cumin
* 900 ml / 1½ pint vegetable stock
* 1 tbsp chopped fresh parsley or coriander
* 300 ml / ½ pint milk
* 75 g / 3 oz California ground almonds finely grated
* rind of 1 lemon
* salt and pepper
* 4 tbsp crème fraîche or soured cream
* 25 g / 1 oz California toasted flaked almonds
* parsley sprigs and lemon rind
== Directions ==
# Melt the butter in a large saucepan and sauté the onion for about 5 minutes, until softened.
# Add the parsnips and cook, stirring for another 2 – 3 minutes.
# Add the ground cumin, vegetable stock and chopped parsley.
# Bring to the boil and simmer gently for about 20 minutes or until the parsnips are tender.
# Transfer the mixture to a food processor or blender and liquidise until smooth.
# Return to the saucepan and add the milk, ground almonds and lemon rind.
# Reheat gently and season to taste with salt and pepper.
# Ladle the soup into bowls, then garnish with crème fraîche or soured cream, toasted flaked almonds, parsley sprigs and lemon rind. 
Category:Polish Soups
Category:Almond Recipes
Category:Onion Recipes
Category:Parsnip Recipes
Category:Crème fraîche Recipes
Category:Sour cream Recipes
Category:Milk and cream Recipes
Category:Lemon peel Recipes
Category:Vegetable stock and broth Recipes