Yield: 1 Servings
|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||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