Potato, Carrot and Parsnip Soup |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A delicious winter soup from Bon Appétit Magazine (Sept.1997). The original recipe calls for half-and-half, but milk works just as well. Ingredients:
1/4 cup butter |
2 large onions, halved and sliced (about 5 cups) |
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups) |
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups) |
2 (14 1/2 ounce) cans low sodium chicken broth (or more, to taste) or 2 (14 1/2 ounce) cans vegetable broth (or more, to taste) |
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups) |
1/4 cup chopped fresh parsley |
1 teaspoon fresh thyme |
1 1/4 cups milk or 1 1/4 cups half-and-half |
1/8-1/4 cup sherry wine (could also try dry white wine) |
Directions:
1. Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
2. Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
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