Creamy Carrot Parsnip Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful. Ingredients:
8 cups chopped carrots |
6 cups chopped peeled parsnips |
4 cups chicken broth |
3 cups water |
2 teaspoons sugar |
1 teaspoon salt |
1 medium onion, chopped |
4 garlic cloves, minced |
1 teaspoon peeled grated horseradish |
1 teaspoon minced fresh gingerroot |
3 tablespoons butter |
2 cups buttermilk |
2 tablespoons sour cream |
fresh dill sprigs, optional |
Directions:
1. In a Dutch oven, combine the carrots, parsnips, broth, water, sugar and salt; bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until vegetables are tender.
2. In a small skillet, saute onion, garlic, horseradish and ginger in butter until tender. Add to the carrot mixture.
3. Transfer soup to a blender in batches; cover and process until smooth. Return to the pan. Stir in buttermilk; heat through (do not boil).
4. Garnish servings with sour cream and dill if desired. Yield: 12 servings (3 quarts).
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