 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Carrot and Parsnip Soup Makes about (4) 1.5 cup servings Serves 4 I find that in the fall I am making more and more soups. The flavors of carrots and parsnips play well off each other in this old-fashioned, comforting soup, best made a day ahead. The recipe comes from my favorite soup book Sensational Soups written by my collaborator Judy Knipe (Fawcett Columbine). I hope you enjoy it! For other deliciously nutritious recipes, be sure to go to Recipes. Ingredients 1 T unsalted butter 1 medium onion, peeled and chopped 1 celery stalk, trimmed and diced 12 ounces (5-6 medium) carrots, peeled and cut into 1/4 inch dice 12 ounces (6-7 medium) parsnips, peeled and cut into 1/4 inch dice 1 medium potato (6 ounces), peeled and cut into 1/4 inch dice 1 quart vegetable stock, chicken stock, or one 10.5 ounce can condensed chicken broth, plus enough water to equal a quart Salt Freshly ground pepper 2 or 3 sprigs of dill Snipped fresh dill Combine the butter and onion in a heavy 3-quart saucepan, cover, and place over low heat. Cook for 5 minutes, or until the onion is translucent. Add the celery, carrots, parsnips, potato, stock, salt and pepper to taste, and the sprigs of dill and bring to a boil over moderate heat. Cover, lower the heat, and simmer the soup for 20 to 25 minutes, or until the vegetables are soft. Remove and discard the dill sprigs. Serve with snipped fresh dill sprinkled over each serving. To make the soup creamier alter the recipe using these instructions (this is the way I like the soup): Use the same ingredients, but instead of dicing the celery, carrots, parsnips, and potato, slice them with the medium blade of a food processor. Cook according to directions. When the vegetables are tender, strain them, reserving the broth. Remove the dill sprigs and puree the vegetables in the food processor fitted with the steel blade, adding about 1/2 cup of the broth while the machine is running. Return the puree to the remaining broth and whisk to blend well. Reheat, if necessary, and serve sprinkled with snipped dill. Nutritional information per serving (1.5 cups): 188 calories 36 g carbohydrate Portions: |
|
||||||
