Friday, January 23, 2015

Creamy Parsnip Soup

Makes 6 or so servings
Recipe from Everyday Food Great Food Fast
Husband-Tested in Alice’s Kitchen

This is just the simplest soup to make, but the flavor is fantastic.  If you’ve never tasted parsnips, you are in for a treat.  Parsnips look like large white carrots.  Just peel ‘em and cut them into slices or chunks.  Serve this as a first course for a dinner party or enjoy it for a light lunch with a thick slice of toast and a crisp salad.  The cream is totally optional.  Use veggie broth to make this a vegetarian soup.  Use a stick blender or blender to make this creamy, but you could also just cut the veggies into bite-sized pieces and eat the soup chunky.  Try another Husband-Tested Recipe for Spice Roasted Parsnip Soup

2 Tablespoons butter
1 pound prepared** sliced leeks, about 2 or 3 leeks
1 pound parsnips, about 2 parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about ½ pound), peeled and cut into 1-inch pieces
2 cups reduced sodium chicken broth or vegetable broth
½ cup heavy cream (optional)
Kosher salt and freshly ground pepper, to taste

Heat butter in a large pot over medium heat. Add leeks.  Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream, if using. Season with salt and pepper.
** To prepare leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all grit is removed.

NUTRITIONAL INFORMATION:  349 calories; 17.6 grams fat (This would be less if you omit the cream.); 6 grams protein; 44.8 grams carbohydrates; 9 grams fiber

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