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Parsnip And Lemon Soup

Canadian.Recipes's picture
Ingredients
  Butter 1 Tablespoon
  Onion 1 Large, finely chopped
  Parsnips 2 Cup (32 tbs), thinly sliced peeled
  Carrot 1 , thinly sliced
  Chicken stock 2 Cup (32 tbs)
  Lemon rind 1 Teaspoon, grated
  Lemon juice 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Salt To Taste
  White pepper To Taste
  Pimiento puree 4 Teaspoon
Directions

GETTING READY
1. For making the pimiento puree in a food processor or blender, process 1 jar (2 ounce /57 milliliter) drained pimiento until smooth.

MAKING
2. In casserole of 12-cup (3 liter) capacity, microwave with cover combining butter and onion at High for 2 to 4 minutes until softened.
3. Further stir in parsnips, carrot, stock, lemon rind and juice.
4. Continue to microwave covering with lid or vented plastic wrap, at High for 14 to 18 minutes such that parsnips are tender, stirring once.
5. In a blender or food processor puree the mixture until smooth, then return to the dish and stir in milk.
6. With cover, microwave at High for more 2 to 5 minutes until heated through, stirring once.

SERVING
7. Season with salt and pepper to taste and ladle soup into serving bowls
8. Into each bowl swirl 1 teaspoon (5 milliliter) pimiento puree and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Parsnip
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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