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Wednesday, January 03, 2007

Parsnip Soup - Antioxidant Winter Warmers

2 tablespoons olive oil

6 parsnips, peeled and roughly chopped

2 carrots, peeled and roughly chopped

1 cup chopped onion

1/2 cup chopped celery

salt to taste

1pint chicken stock

1 bay leaf

1/2 cup apple cider

freshly ground black pepper

pinch ground nutmeg


1. In a soup pot, heat the oil over medium-high heat. Add the parsnips, carrot, onion, celery and a pinch of salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
2. Add the chicken broth and bay leaf and simmer until the vegetables are completely tender, about 20 minutes.
3. Remove the bay leaf. Puree the soup in a blender and return it to the same soup pot.
4. Stir in the apple cider. Season with salt, pepper and nutmeg. Heat thoroughly and serve the soup in bowls garnished with optional single cream.


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