Parsnip-carrot soup

Yield: 4 servings

Measure Ingredient
2.00 teaspoon olive oil
2.00 teaspoon chopped garlic
1.00 cup chopped onions
½ pounds carrots; sliced
½ pounds parsnips; sliced
1.00 quart chicken stock
¾ cup half-and-half
2.00 tablespoon chopped fresh parsley
1 \N chopped chives; to taste
1 \N crumbled crisped bacon; for garnish

In a medium pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half-and-half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

Similar recipes