| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Dutch | Bisque, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | T | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 391
Calories From Fat: 179
Total Fat: 20.3g
Cholesterol: 64.5mg
Sodium: 787.6mg
Potassium: 1231.2mg
Carbohydrates: 43.7g
Fiber: 7.5g
Sugar: 6.7g
Protein: 10g