"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Parsnip Soup Recipe

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This recipe for Creamy Parsnip Soup, by , is from Cheryl's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Christian

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1 pound prepared sliced leeks (2 cups) or onion
1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples or pears, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
1 can (14.5 ounces) reduced sodium chicken broth
1/2 cup heavy cream
Salt and pepper

Directions:
Directions:
Heat butter in a large pot over medium heat. Add leeks. Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Too many cooks spoil the broth.

 

 

 

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