Parsnip-Carrot Soup
Yield
4 servingsPrep
15 minCook
50 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 2 | teaspoons |
garlic
chopped |
|
| 1 | cup |
onions
chopped |
|
| ½ | pound |
carrots
sliced |
|
| ½ | pound |
parsnips
sliced |
|
| 1 | quart |
chicken broth
|
*
|
| ¾ | cup |
light cream (half&half)
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
garlic
chopped |
|
| 237 | ml |
onions
chopped |
|
| 226.8 | g |
carrots
sliced |
|
| 226.8 | g |
parsnips
sliced |
|
| 0.9 | l |
chicken broth
|
*
|
| 177 | ml |
light cream (half&half)
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
In a medium pot heat oil.
Add garlic and onion and cook until softened, about 5 minutes.
Then add the carrots, parsnips, and chicken stock.
Bring to a boil, reduce heat and simmer for 40 minutes.
Remove from heat and purée with a hand blender or place in a blender or food processor and purée until smooth.
Add the half and half, parsley, and chives.
When ready to serve, ladle into bowls and garnish with bacon.
