| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Dutch | Bisque, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1 | c | Diced onion |
| 1 1/4 | c | Diced celery |
| 3 | c | Thinly sliced parsnips; (about 1 pound) |
| 2 | c | Diced; peeled potatoes (about 3/4 pound) |
| 6 | c | Chicken broth |
| 1/2 | ts | Dried thyme leaves |
| Salt and pepper; to taste | ||
| 1 | c | Heavy cream |
| Chopped fresh parsley; for garnish |
INSTRUCTIONS
Heat the butter in a Dutch oven or large pot over medium-high heat. Add the onion and celery, and saute until the onion is softened, about 5 minutes. Add the parsnips, potatoes, broth, thyme, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender. Uncover and, when it is cool enough to handle, puree in batches in a processor. Return the puree to the pot, stir in the cream and more broth if the soup is too thick, and heat thoroughly. Serve garnished with parsley. Makes about 8 cups. Compliments of Garry's Home Cookin' http://www.netrelief.com/cooking Garry Howard - Cambridge, MA garry@netrelief.com Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Mar 21, 1998
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