Cream of Parsnip SoupAdd To My Recipes
1-2 tablespoons Manischewitz Cottonseed Oil
1 large onion, diced
2 stalks celery, chopped
3 large parsnips, sliced
1/4 cup dry white wine, or apple juice
5 cups water
2 teaspoons Gefen Table Salt
1/8 teaspoon black pepper
3-4 Gefen Potatoes, cubed
1 bay leaf
2 teaspoons fresh lemon juice
6 tablespoons sour cream (optional)
1 tablespoon chopped, fresh parsley
Heat oil in large pot. Add onion, celery, and parsnips. Sauté 10 minutes.
Stir in wine or apple juice, scraping bottom of pot to loosen brown pieces. Add water, salt, pepper, potatoes and bay leaf.
Bring to a boil; reduce heat to medium. Cook 20 minutes or until vegetables are tender. Discard bay leaf.
Blend with immersion blender until smooth. Stir in lemon juice. Pour into bowls. Swirl in sour cream, if desired. Sprinkle with parsley.
Freezes well, but loses some texture.
This recipe provided with permission from kosher.com
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.