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Old 01-30-2009, 08:32 AM   #1
Big Fat juicy WORM
 
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Default Parsnip Soup

Parsnip Soup
1/2 c Finely chopped onion
1 Garlic clove; minced
1 ts Minced peeled gingerroot
1/2 c Thinly sliced carrot
1/2 c Thinly sliced celery
1/8 ts Dried thyme; crumbled
2 tb Unsalted butter
3/4 lb Parsnips; (about 3), peeled and cut into 1/8-inch slices (about 2 cups)
2 c Chicken broth
Freshly grated nutmeg to taste


In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened.



Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Puree the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.
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Old 01-30-2009, 08:35 AM   #2
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Default Spiced Parsnip Soup

Spiced Parsnip Soup

by ButtercupBentofrom Allrecipes.com

INGREDIENTS


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 pound parsnips, peeled and cubed
  • 1 clove garlic, finely chopped
  • 2 teaspoons curry powder
  • 1 cube chicken bouillon
  • 3 1/4 cups boiling water
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 1 pinch red pepper flakes or paprika for garnish
DIRECTIONS

  1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
  2. Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
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