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Parsnip Soup

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Ingredients
  Butter 3 Tablespoon
  Onion 1 , chopped
  Peeled finely sliced parsnips 1 1⁄2 Cup (24 tbs)
  Flour 1 Tablespoon
  Vegetable stock/White stock / water and cube 4 Cup (64 tbs)
  Parsley sprigs 4
  Bay leaf 1 Small
  Thyme 1 Pinch
  Nutmeg 1 Pinch
  Cream 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Croutons 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt butter; cook onion and parsnips gently 5 to 6 minutes, covered, to soften without browning.
Remove from heat.
Sprinkle in flour; blend well.
Pour in stock; mix well.
Add herbs and seasonings; bring to boil.
Simmer 20 to 30 minutes, until parsnips are tender; remove bay leaf.
Put into electric blender; blend until smooth.
Or put through food mill.
Return to pan; adjust seasoning.
Reheat, adding cream.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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