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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carrot and Parsnip Soup Recipe

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This recipe for Carrot and Parsnip Soup is from The MacWhirter Family Cookbook, 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:  
3 1/2 cups chicken broth
5 medium carrots, peeled and cut into 1-inch chunks
1 large parsnip, peeled and cut into 1-inch chunks
1 medium potato, peeled and cut into 1-inch chunks
1 medium onion, diced
2 1/2 cups milk
1/4 teaspoon dried dill (see Note)
1/4 teaspoon black pepper
Directions:
Directions:
1.In a soup pot, bring the chicken broth, carrots, parsnip, potato, and onion to a boil over medium-high heat.


2.Reduce the heat to medium and simmer for 20 minutes, or until the vegetables are tender.


3.Remove from the heat and Puree in blender.


4.Add the milk, dill, and pepper; mix well and cook over medium-low heat for 6 to 8 minutes, or until heated through.
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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