Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.
- 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 buttermilk; heat through (do not boil).
- Garnish servings with sour cream and dill if desired. Yield: 12 servings (3 quarts).
Originally published as Creamy Carrot Parsnip Soup in Country Woman September/October 2001, p29
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