"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Carrot and Parsnip Soup Recipe

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This recipe for Creamy Carrot and Parsnip Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Easy Soups
Added: Monday, March 2, 2009


4 tbsp butter
1 large onion, chopped
1 lb carrots, chopped
2 large parsnips, chopped
1 tbsp grated fresh ginger
1 tsp grated orange zest
2-1/2 c vegetable stock
1/2 c light cream
salt and pepper
sprigs of fresh cilantro to garnish

Melt the butter in a large pan over low heat. Add the onion and cook, stirring, for 3 minutes until slightly softened. Add the carrots and parsnips, cover the pan, and cook, stirring occasionally, for about 15 minutes, until the vegetables have softened a little. Stir in the ginger, orange zest, and stock. Bring to a boil, then reduce the heat, cover the pan, and simmer 30-35 minutes until the vegetables are tender. Remove the soup from the heat and let cool for 10 minutes.

Transfer the soup to a food processor or blender and process until smooth. Return the soup to the rinsed-out pan. Stir in the cream and season well with salt and pepper. Warm through gently over low heat.

Remove from the heat and ladle into soup bowls. Garnish each bowl with ground pepper and cilantro,




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