Gingered Carrot and Parsnip Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This rich and creamy soup can be served hot or cold. I prefer it pureed as outlined in the recipe, but it's just as yummy unblended if you enjoy more texture to it. Ingredients:
3 cups carrots, cut into 1-inch pieces |
3 cups parsnips, cut into 1-inch pieces |
1 medium onion, chopped |
2 celery ribs, chopped |
1 piece fresh ginger, peeled and sliced |
1 tablespoon olive oil |
2 cups chicken broth or 2 cups vegetable broth |
1/2-3/4 cup heavy cream or 1/2-3/4 cup half-and-half |
salt and white pepper |
1/2 lemon, juice of |
fresh chives (to garnish) (optional) |
Directions:
1. Sautee the onion and celery in olive oil in a large saucepan over medium-high heat for 10-15 minutes or until tender.
2. Add ginger and sautee for another 5 minutes.
3. Add carrots, parsnips, and chicken broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30-40 minutes, or until carrots and parsnips are tender. Remove from heat, let cool for 5 minutes.
4. Process mixture in a food processor or with an immersion blender, and puree until smooth.
5. Return puree to saucepan. Stir in cream and return to a simmer over medium heat. Add salt, white pepper, and lemon juice to taste.
6. Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled.
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