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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup is sweeter than potato soup. We found that using a blender instead of a food processor yielded a more velvety consistency. Ingredients:
1 tablespoon butter |
1 cup chopped onion |
1/2 cup chopped celery |
1 pound sliced peeled parsnip |
1/4 cup dry white wine |
2 cups water |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 pound peeled baking potatoes, cubed |
1 bay leaf |
2 teaspoons fresh lemon juice |
6 tablespoons reduced-fat sour cream |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Melt the butter in a Dutch oven over medium-high heat. Add onion, celery, and parsnip; sauté 10 minutes. Stir in the wine, scraping pan to loosen browned bits. Add water, salt, pepper, broth, potato, and bay leaf. Bring to a boil; reduce heat to medium. Cook 20 minutes or until the vegetables are tender. Discard bay leaf.
2. Place one-third of vegetable mixture in a blender, and process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in the lemon juice. Spoon 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon sour cream and 1/2 teaspoon parsley.
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