Parsnip And Apple Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Margarine,
1 1/2 lbs: Parsnip, coarsely chopped
8 ounce: Rome apple, peeled and chopped
2 pint: Vegetable stock,
1 tsp: Fresh sage, chopped
1 tsp: Fresh parsley, chopped
Salt,
Freshly ground black pepper,
2: Egg yolks, beaten
Directions:
Melt the margarine in a medium saucepan, and cook the parsnips and apples,
tossing well until coated. Cover and cook gently over low heat 10-15 min,
stirring occasionally, until the apple juices star t to run. Pour in the
stock and add the sage, parsley, salt and pepper. Bring to the boil, then
simmer gently 30-40 min or until parsnips are soft.
Pass through a food mill or puree in a blender or food processor until
smooth. Return to pan and reheat gently. Add a little hot soup to the egg
yolks, stirring well, then add the eggs to the soup. D o not allow to boil
Serve with matzo and butter as a light meal.
NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986
Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by
"Master Harper Gaellon" on Mar 22, 1997
Source from luhu.jp
tossing well until coated. Cover and cook gently over low heat 10-15 min,
stirring occasionally, until the apple juices star t to run. Pour in the
stock and add the sage, parsley, salt and pepper. Bring to the boil, then
simmer gently 30-40 min or until parsnips are soft.
Pass through a food mill or puree in a blender or food processor until
smooth. Return to pan and reheat gently. Add a little hot soup to the egg
yolks, stirring well, then add the eggs to the soup. D o not allow to boil
Serve with matzo and butter as a light meal.
NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986
Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by
"Master Harper Gaellon"
Source from luhu.jp