Parsnip and Carrot Soup
Parsnip and Carrot Soup is one of those wonderful fall soups that take advantage of the root vegetables that are plentiful at this time of year. I think that the parsnips give the soup a bit of a nutty taste.
Ingredients For Parsnip and Carrot Soup
- 2 Tbsp Butter 25ml
- 3 Carrots peeled and chopped 3
- 2 Parsnips peeled and chopped 2
- 1 Onion peeled and chopped 1
- 1 Potato peeled and chopped 1
- 4 cups Chicken Stock 4
- 1/4 cup Cream 10% or 18% 50ml
- Salt and Pepper to taste
- Chopped green onion or freshly parsley
Method For Parsnip and Carrot Soup
Melt butter in a saucepan; add carrots, parsnips, onion, and potato. Cover and cook over low heat for 15 minutes. Stir in chicken stock and bring to a boil. Reduce heat and simmer for 30 minutes.
In blender, blend mixture in small batches until smooth. Return to saucepan and stir in cream.
Season to taste with salt and pepper. Reheat without boiling.
Garnish individual servings with green onion or parsley. Delicious hot or cold.