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Parsnip and Apple Soup

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CATEGORY CUISINE TAG YIELD
Fruits, Vegetables, Eggs Fruit, Kosher/pare, Passover, Vegetables 1 Servings

INGREDIENTS

2 oz Margarine
1 1/2 lb Parsnip, coarsely chopped
8 oz Rome apple, peeled and chopped
2 pt Vegetable stock
1 ts Fresh sage, chopped
1 ts Fresh parsley, chopped
Salt
Freshly ground black pepper
2 Egg yolks, beaten

INSTRUCTIONS

Melt the margarine in a medium saucepan, and cook the parsnips and apples,
tossing well until coated. Cover and cook gently over low heat 10-15 min,
stirring occasionally, until the apple juices star t to run. Pour in the
stock and add the sage, parsley, salt and pepper. Bring to the boil, then
simmer gently 30-40 min or until parsnips are soft.
Pass through a food mill or puree in a blender or food processor until
smooth. Return to pan and reheat gently. Add a little hot soup to the egg
yolks, stirring well, then add the eggs to the soup. D o not allow to boil
Serve with matzo and butter as a light meal.
NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986
Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by
"Master Harper Gaellon" <gaellon@inch.com> on Mar 22, 1997

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