Parsnip-carrot soup
4 servings
Ingredients
| Quantity | 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 | chopped chives; to taste | |
| 1 | crumbled crisped bacon; for garnish | |
Directions
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@...
11-12-1997
Recipe by: Emeril Lagasse
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