| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New imports, Soups |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 2 |
ts |
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 |
tb |
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>
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”