Parsnip-carrot Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New imports, Soups | 1 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 2 | t | Garlic, chopped |
| 1 | c | Onions, chopped |
| 1/2 | lb | Carrots, about 4 |
| medium-size sliced | ||
| 1/2 | lb | Parsnips, sliced |
| 1 | qt | Chicken stock |
| 3/4 | c | Half and half |
| 2 | T | Fresh parsley, chopped |
INSTRUCTIONS
In a medium pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half and half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon. Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 09:19:32 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 763
Calories From Fat: 198
Total Fat: 22g
Cholesterol: 28.8mg
Sodium: 1563.8mg
Potassium: 2882.5mg
Carbohydrates: 113.7g
Fiber: 20.6g
Sugar: 43.7g
Protein: 31.4g