| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Finely chopped onion |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Minced peeled gingerroot |
| 1/2 |
c |
Thinly sliced carrot |
| 1/2 |
c |
Thinly sliced celery |
| 1/8 |
ts |
Dried thyme; crumbled |
| 2 |
tb |
Unsalted butter |
| 3/4 |
lb |
Parsnips; (about 3), peeled |
|
|
; and cut into 1/8- |
|
|
; inch slices (about |
|
|
; 2 cups) |
| 2 |
c |
Chicken broth |
|
|
Freshly grated nutmeg to taste |
INSTRUCTIONS
In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot,
the celery, and the thyme in the butter over moderately low heat, stirring,
until the onion is softened. Add the parsnips and the broth, bring the
liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until
the vegetables are very tender. Puree the soup in a blender and return to
the pan. Stir in the nutmeg, enough water to thin the soup to the desired
consistency if necessary, and salt and pepper to taste.
Makes about 3 cups, serving 2.
Gourmet February 1990
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