I love parsnips and they pair really well with carrots. During this Siberian Express cold snap a hot bowl of soup is perfect for warming up and this easy Puree of Carrot and Parsnip Soup is a delicious choice.
The recipe is from one of my all-time favourite cookbooks, Lighthearted Everyday Cooking by Anne Lindsay. Her recipes are all so easy to make and use simple ingredients. In this case, the chopped vegetables (4 carrots, 2 parsnips, one onion and one potato are cooked on low until tender. Three cups of veggie stock are added and simmered for half an hour. Blend the soup in batches (CAREFULLY, AND COOLED - remember this?) and then stir in 1-1/2 cups milk and reheat. So good!!!
This soup keeps 3 days in the fridge or 2 months in the freezer. The parsnips add a sweet flavour and a nice twist on carrot soup.
Comments