Parsnip and apple soup
1 Servings
Ingredients
| Quantity | 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 |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | Egg yolks, beaten | |
Directions
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