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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A refrehing soup that can be served cold or hot. Originally from a May 1979 issue of Bon Apetit magazine. Ingredients:
3 1/2 cups chicken broth |
8 scallions, chopped, including some green top |
6 large boston lettuce leaves (butter lettuce) |
1 large potato, peeled and cubed (about 6 oz.) |
1 medium parsnip, cubed |
1 small onion, quartered |
1 teaspoon dried dill |
1/2 teaspoon grated nutmeg |
1/2 cup whipping cream |
salt, and |
white pepper, to taste |
sour cream or plain yogurt, garnish |
3 tablespoons fresh chives, snipped (to taste) |
Directions:
1. Combine first 6 ingredients in 2-quart saucepan over medium-high heat.
2. Bring mixture to a boil, reduce heat, cover and simmer 40 minutes.
3. Strain vegetables, reserve cooking liquid.
4. Transfer vegetables to food processor, blender, or food mill and puree.
5. Return to saucepan with cooking liquid.
6. Add dill and nutmeg.
7. Bring soup to a simmer over medium-low heat, stirring occasionally.
8. Using a whisk, slowly add cream, blending well.
9. Taste and adjust seasoning with salt and pepper.
10. Garnish each serving with a dollop of sour cream or yogurt and chopped chives.
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