Parsnip and Carrot Soup

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In my files of recipes this is a handwritten recipe – in my printing. It has no acknowledgement of where it came from. I suspect I acquired in a period where I was trying recipes for soup that would give a variation from our favorite Pear and Leek soup. This soup is delicious both hot or cold.

  • 2 Tbsp Butter
  • 3 Carrots peeled and chopped
  • 2 Parsnips peeled and chopped
  • 1 Onion peeled and chopped
  • 1 Potato peeled and chopped
  • 4 cups Chicken Stock
  • ¼ cup of either 10% or 18% Cream
  • Salt and Pepper to taste
  • Green Onions chopped
  • Parsley chopped

Melt butter in saucepan add carrots, parsnips, onion, and potato. Cover and cook over low heat for 15 minutes. Stir in chicken stock and bring to boil. Reduce heat and simmer for 30 minutes. In a food processor 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 onions or parsley or a little bit of both.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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