|
Parsnip Soup
2 tbsp. butter
2 medium white onions, chopped
2 ribs celery, chopped
5 medium parsnips, peeled and cubed
2 russet potatoes, peeled and cubed
6 cups milk
1/2 tsp. curry
salt to taste
1/2 cup heavy cream
Melt butter in a medium pot over medium heat. Add onions and celery and
cook,
stirring often, until onions are soft and translucent. Add parsnips and
potatoes, then
add milk and 4 cups water. Increase heat to high and bring to a boil.
Reduce
heat to medium-low and simmer, stirring occasionally, until parsnips and
potatoes
are soft when pierced with a knife. Add curry powder and season to taste with
salt.
Using a slotted spoon, transfer about 1/3 of parsnips and potatoes to a small
bowl and set aside. Working in batches, puree soup in a blender until
smooth.
Transfer soup to a clean medium pot. Return reserved parsnips and potatoes
to
soup. Add cream. Reheat until hot and serve.
   
|
