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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An amazingly delicious soup, from Hollyhocks and Radishes. Ingredients:
3 -4 tablespoons olive oil |
1 lb parsnip, peeled and thinly sliced |
1 cup celery, chopped |
3 tablespoons flour |
1/4 cup parsley, chopped |
1/8 teaspoon white pepper |
4 cups vegetable broth |
salt |
grated parmesan cheese |
Directions:
1. In a large, heavy saucepan, heat oil then stir in parsnips and celery. Cover and cook over medium-low heat for 10 minutes, stirring several times.
2. Place the cooked vegetables in a blender with the flour, parsley, and white pepper. (Note- can blend at this point at high speed and then freeze this for future use.) Add 3 cups broth and blend at high speed. I do not find it necessary to put all 3 cups of broth in for the blending, thereby cutting down on the mess if using a Cuisinart.
3. Return to saucepan and whisk in remaining broth. Simmer over low heat a few more minutes. Salt to taste.
4. Serve with Parmesan to sprinkle on top.
5. NOTE: the original recipe calls for chicken broth. As I am allergic to all things chicken, I use Rapunzel Vegan Vegetable Buillion exclusively and always receive rave reviews on the taste of the broth.
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