carrot, parsnip soup
★★★★★
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When had a vegetable garden the carrots and parsnips were in great abundance so this recipe was created.
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Ingredients For carrot, parsnip soup
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8 cchopped carrots
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6 cchopped parsnips {pealed}
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3 cwater
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4 cchicken broth
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1 lgonion..chopped
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4garlic cloves..minced
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1/2 tsphorseradish [in jar purchased}
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1 tspfresh grated ginger
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3 Tbspbutter.
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buttermilk and sour cream
How To Make carrot, parsnip soup
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1In large pot add broth, water, carrots and parsnips, bring to boil reduce heat and simmer for about 30 minutes or vegies are tender.
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2In small fry pan saute the onion, garlic, horseradish and ginger in the butter..add to carrot mix.
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3Puree carrot mix in blender in batches..return to pot add salt and pepper simmer for 5 minutes and pore 2 serving portions into plastic container and freeze..when frozen put frozen soup into baggies.. use buttermilk or sour cream only when soup thawed and ready to serve...
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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