Parsnip and apple soup

Yield: 1 Servings

Measure Ingredient
2 ounces Margarine
1½ pounds Parsnip, coarsely chopped
8 ounces Rome apple, peeled and chopped
2 pints Vegetable stock
1 teaspoon Fresh sage, chopped
1 teaspoon Fresh parsley, chopped
\N \N Salt
\N \N Freshly ground black pepper
2 \N Egg yolks, beaten

Melt the margarine in a medium saucepan, and cook the parsnips and apples, tossing well until coated. Cover and cook gently over low heat 10-15 min, stirring occasionally, until the apple juices star t to run. Pour in the stock and add the sage, parsley, salt and pepper. Bring to the boil, then simmer gently 30-40 min or until parsnips are soft.

Pass through a food mill or puree in a blender or food processor until smooth. Return to pan and reheat gently. Add a little hot soup to the egg yolks, stirring well, then add the eggs to the soup. D o not allow to boil Serve with matzo and butter as a light meal.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986

Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997

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