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Cream Of Parsnip Soup With Ginger

Healthycooking's picture
Ingredients
  Onion/2 whites of leeks 1 , chopped
  Parsnips 10 Ounce, peeled and cubed (4 Medium Or About 280 Gm)
  Water 1 Cup (16 tbs)
  Soft margarine 1 Tablespoon
  All purpose flour 2 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Grated ginger 1 1⁄2 Teaspoon
  2% milk 3⁄4 Cup (12 tbs)
  White pepper To Taste
  Salt To Taste
Directions

In saucepan, combine onion, parsnips and water; simmer, covered, for 8 to 10 minutes or until parsnips are tender.
Puree in blender or food processor and set aside.
In saucepan, melt soft margarine over medium heat; stir in flour and cook for 1 minute.
Stir in chicken stock and cook, stirring, until mixture comes to boil and thickens.
Add pureed parsnip mixture, gingerroot, milk, and salt and pepper to taste.
Stir to mix well and heat through.
Serve hot or cold.
(If too thick, thin with more milk or chicken stock.)

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Parsnip

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