Parsnip-carrot Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: olive oil,
2 tsp: garlic, chopped
1 cup: onions, chopped
1/2 lbs: carrots, (about 4
Directions:
: medium-size), -- sliced
1/2 lb parsnips -- sliced
1 qt chicken stock
3/4 c half and half
2 TB fresh parsley -- chopped
In a medium pot heat oil. Add garlic and onion and cook until
softened, about 5 minutes. Then add the carrots, parsnips, and
chicken stock. Bring to a boil, reduce heat and simmer for 40
minutes. Remove from heat and puree with a hand blender or place in a
blender or food processor and puree until smooth. Add the half and
half, parsley, and chives. When ready to serve, ladle into bowls and
garnish with bacon.
Recipe By : ESSENCE OF EMERIL SHOW
Date: 09/26/96
Source from luhu.jp
1/2 lb parsnips -- sliced
1 qt chicken stock
3/4 c half and half
2 TB fresh parsley -- chopped
In a medium pot heat oil. Add garlic and onion and cook until
softened, about 5 minutes. Then add the carrots, parsnips, and
chicken stock. Bring to a boil, reduce heat and simmer for 40
minutes. Remove from heat and puree with a hand blender or place in a
blender or food processor and puree until smooth. Add the half and
half, parsley, and chives. When ready to serve, ladle into bowls and
garnish with bacon.
Recipe By : ESSENCE OF EMERIL SHOW
Date: 09/26/96
Source from luhu.jp