How to cook Parsnip soup recipes
Parsnip soup recipe Ingredients
• 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
• 2 tablespoons unsalted butter
• 3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices
(about 2 cups)
• 2 cups chicken broth
• 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 and
the broth, 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 the nutmeg, enough
water to thin the soup to the desired consistency if necessary, and
salt and pepper to taste.
Your Parsnip soup recipe is ready now
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