Parsnip-carrot soup

4 servings

Ingredients

Quantity Ingredient
2.00 teaspoon olive oil
2.00 teaspoon chopped garlic
1.00 cup chopped onions
½ pounds carrots; sliced
½ pounds parsnips; sliced
1.00 quart chicken stock
¾ cup half-and-half
2.00 tablespoon chopped fresh parsley
1 chopped chives; to taste
1 crumbled crisped bacon; for garnish

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 puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half-and-half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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