RadishRose
SF VIP
- Location
- Connecticut, USA
Parsnip Ginger Soup
(from an old Bon Appetite Magazine)
3 Cups, about 2 Servings
1/2 c. finely chopped onion
1 garlic clove, minced
1 tsp. finely chopped ginger root, peeled
1/2 c. thinly sliced carrot
1/2 c. thinly sliced celery
1/8 tsp dried thyme, crumbled
2 T. unsalted butter
3/4 lb. parsnips (about 3) peeled & cut into 1/8 " slices, about 2 cups
2 c. chicken broth
freshly grated nutmeg to taste
In a heavy saucpan, cook onion, garlic, ginger root, carrot, celery & thyme in the butter over low heat, stirring until onion has softened.
Add parsnips and broth, bring to boil, reduce to simmer, cover and simmer 15 minutes or until parsnips are very tender.
Puree soup in a blender and return to pan. Add nutmeg and water to thin if needed and salt & pepper to taste.
(from an old Bon Appetite Magazine)
3 Cups, about 2 Servings
1/2 c. finely chopped onion
1 garlic clove, minced
1 tsp. finely chopped ginger root, peeled
1/2 c. thinly sliced carrot
1/2 c. thinly sliced celery
1/8 tsp dried thyme, crumbled
2 T. unsalted butter
3/4 lb. parsnips (about 3) peeled & cut into 1/8 " slices, about 2 cups
2 c. chicken broth
freshly grated nutmeg to taste
In a heavy saucpan, cook onion, garlic, ginger root, carrot, celery & thyme in the butter over low heat, stirring until onion has softened.
Add parsnips and broth, bring to boil, reduce to simmer, cover and simmer 15 minutes or until parsnips are very tender.
Puree soup in a blender and return to pan. Add nutmeg and water to thin if needed and salt & pepper to taste.
