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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot and Parsnip Soup Recipe

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This recipe for Carrot and Parsnip Soup is from Schuyler's Getting Married!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon Olive Oil
1 Large Onion
2 Large Parsnips
3 Large Carrots
2 Pints Vegetable Stock
2 Tablespoons Natural Yogurt
1/2 Teaspoon Cumin
Directions:
Directions:
Chop onion and sweat it, covered, with olive oil for 10 minutes.
Add chopped carrots, parsnips, and the vegetable stock.
Cover and simmer for 30 minutes.
Leave to cool for 15 minutes, then blend in food processor.
Stir in yogurt and cumin.
Season with plenty of black pepper.
Number Of Servings:
Number Of Servings:
6

 

 

 

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