carrot and parsnip soup
(1 rating)
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I always make batches of different kinds of soup and freeze most of them..They are handy to have for a quick meal of soup and sandwich. I also give my children and grandchildren the soup as they have no time to fuss with making it they are too busy with kids and work and I am happy to pass out the soup to them.
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(1 rating)
yield
6 to 8
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For carrot and parsnip soup
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1 lgonion chopped
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2 mdpotatoes chopped ,i like the yukon gold
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4 ccarrots..chopped
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2 cparsnips..chopped
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5 cchicken or vegetable broth
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1 chalf and half cream
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3 Tbspfresh squeezed lemon juice
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4or 5basil leaves finely cut in strips
How To Make carrot and parsnip soup
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1In a large pot combine the onions, carrots, potatoes , parsnip,and water and cook until vegetables are very soft add broth and cook for another 5 minutes.
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2Using an immersion blender puree the vegetables..or puree in blender and return to pot..stir in cream and more broth depending on how thick you like your soup...serve .sprinkle with a little basil strips.
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3I usually make a double batch to freeze and then I leave out the cream and only add the cream to the soup when serving as creamy soups do not freeze too well.
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