Carrot and Parsnip Soup
The winter root vegetables lend their complementary, slightly sweet flavors to this hearty Carrot and Parsnip Soup that came to The Times from Cooking Light magazine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Immersion blender
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 1 pound peeled and chopped onion
- 1 pound peeled and chopped parsnip
- 1 pound peeled and chopped carrot
- 1 quart vegetable broth
- water (as needed)
- 1 cup heavy cream (to taste, optional)
- salt and white pepper (as seasoning)
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