parsnip, rhubarb & ginger souprating:
450g parsnips, peeled and roughly chopped
225g rhubarb, washed and roughly sliced
1 medium onion, finely sliced
2 tsps fresh ginger, grated
1 tbsp plain flour
850ml chicken stock
2 tsps light brown muscovado sugar
salt and black pepper
garnish: chopped fresh flat leaf parsley
melt butter, and cook parsnips, rhubarb, onion and grated gnger for 5 mins in a covered pan. Add flour, and stir well. Add stock and sugar, taste for seasoning. Bring to boil, stirring constantly. Lower heat, simmer gently for about 15 mins until veg are tender.
cool a little, purée in liquidiser until very smooth. Adjust seasoning, reheat gently and serve.