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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Here's a great way to use the freshest produce harvested in fall. It's a hot and hearty soup that I like to make for everyday dinners and special-occasion suppers. Ingredients:
5 medium parsnips, peeled and chopped |
5 medium carrots, sliced |
2 medium onions, chopped |
1 medium sweet potato, peeled and chopped |
1 medium turnip, peeled and chopped |
2 celery ribs, sliced |
2 bay leaves |
3 cans (14-1/2 ounces each) chicken broth |
2 cups half-and-half cream or evaporated skim milk |
1 teaspoon dried tarragon |
1/4 teaspoon pepper |
Directions:
1. In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through. Yield: 12 servings (3 quarts).
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