Parsnip Soup with Lime
I seem to use parsnips a lot for soups during the winter – their sweetness seems very comforting. This is a really easy soup, the only trick is to use the right amount of lime to get the balance of sweet and sour just the way you like it. Makes around 3 portions 2 rashers bacon, chopped 1 small onion, very finely chopped 1 tsp fresh ginger, very finely chopped or grated 2 cloves garlic, crushed 1 tbsp dark brown soft sugar Generous pinch of dried chilli flakes ½ glass marsala 200 g parsnips, prepared weight, i.e. peeled, any woody bits from the core removed and cut into chunks 1 medium potato, peeled and chopped into small chunks 900 ml chicken or vegetable stock 2 tsp maple syrup 3 or 4 tsp lime juice Fry the bacon briefly with a splash of olive oil in a large frying pan until some of the bacon fat is released and it starts to take on a little colour. Remove the bacon and set aside but leave the fat in the pan. Add the onion to the pan, with an extra splash of oil if necessar