Parsnip and potato soup - country living

4 servings

Ingredients

Quantity Ingredient
5 Green onions (white and green parts), chopped
1 tablespoon Olive oil
3 mediums (about 1 lb) red potatoes, peeled and cut into 1/2-inch cubes
3 mediums (about 3/4 lb) parsnips, peeled and cut into 1/2-inch cubes
2 cups Water
1 can (14 1/2-oz) vegetable broth
¼ teaspoon Salt
2 tablespoons Chopped fresh dill

Directions

1. In 3-quart microwave-safe bowl, combine green onions and olive oil; microwave on high (100 percent) 1 minute.

2. Add potatoes, parsnips, water, vegetable broth, and salt; cover and microwave on high 10 minutes. (If microwave does not have carousel, rotate bowl every 3 minutes.) Stir soup mixture and microwave on high, uncovered, 5 minutes longer or until vegetables are very tender.

3. Drain and reserve cooking liquid from vegetables. Stir dill into vegetables. Place half of vegetables in blender or food processor fitted with chopping blade; add iust enough reserved cooking liquid to @over vegetables. Blend or process until thick puree forms.

4. Transfer puree to serving bowl and repeat with remaining vegetables and enough cooking liquid to cover. Combine second batch of puree with first batch in serving bowl and stir in part or all of remaining cooking liquid to achieve desired consistency. Serve immediately.

Country Living/Feb/94 Scanned & fixed by DP & GG

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