| 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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