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Easy Parsnip Soup (Easy Carrot Soup Too)

Easy Parsnip Soup (Easy Carrot Soup Too) is a volume 4-10 oct. 2001 recipe made with Chicken Stock, Celery, Onions Medium, Parsnips Or Carrots, and Orange Peel. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 cup
• 1 stalk
• 1 1/2 cup
• 1 lb
• 1/2 tsp
• 1/4 tsp
• 1/3 cup
• 1/4 cup

Method (preview)

1. 1

   Pour stock into a large saucepan.

2. 2

   Pull strings from celery; slice celery coarsely and add to stock along with onions.

3. 3

   Peel parsnips; chop and add to stock.

4. 4

   Cover and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes.

5. 5

   Puree soup in a food processor and return to a clean saucepan. (If you use a food mill to puree the vegetables, it is not necessary to remove strings from the celery.) Add orange peel and nutmeg and season with salt and pepper.

6. 6

   Bring to a simmer.

7. 7

   Serve soup in warmed soup bowls.

8. 8

   Diners can swirl the parsley and cream into their soup.

9. 9

   For carrot soup, simply substitute carrots for the parsnips.

10. 10

    From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984;

11. 11

    ISBN 0-88862-759-9; James Lorimer & Company, Publishers.

12. 12

    MC format by Hallie. Untried.

13. 13

    Contributed to the FareShare Gazette by Hallie; 6 October, 2001. www.fareshare.net