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PARSNIP SOUP
Many people are turned off by the name or the appearance
of a parsnip, but don't let that deter you. This root vegetable is
quite tasty prepared in any number of ways...for instance, in this soup.
Can be prepared in 45 minutes or less.
1/2 cup finely chopped onion
1 garlic clove, minced
1 teaspoon minced peeled gingerroot
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/8 teaspoon dried thyme, crumbled, or 1 teaspoon
fresh, chopped
2 tablespoons unsalted butter
3/4 pound parsnips (about 3), peeled and cut into
1/8- inch slices (about 2 cups)
2 cups chicken or vegetable broth
1 cup heavy cream (may substitute milk)
freshly
grated nutmeg, to taste
In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips, broth, and cream, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. Stir in enough milk or water to thin the soup to the desired consistency if necessary, and salt and pepper to taste. Grate nutmeg, to taste, into each bowl at the table.
Makes about 4 cups, serving 4.
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