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Creamy Carrot Parsnip Soup
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8 cups chopped carrots
6 cups chopped peeled parsnips
4 cups chicken broth
3 cups water
2 teaspoons sugar
1 teaspoon salt
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon peeled grated horseradish
1 teaspoon minced fresh gingerroot
3 tablespoons butter
2 cups buttermilk
2 tablespoons sour cream
Fresh dill sprigs, optional
In a Dutch oven, combine the carrots, parsnips, broth, water, sugar and salt;
bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until
vegetables are tender. In a small skillet, saute onion, garlic, horseradish and
ginger in butter until tender. Add to the carrot mixture. Transfer soup to a
blender in batches; cover and process until smooth. Return to the pan. Stir in
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |