Parsnip-Carrot Soup

Parsnip-Carrot Soup

Parsnip-Carrot Soup

I love how the 100-Mile Diet Challenge encourages experimentation! Blue Ox Farm had newly harvested parsnips at the Norwich Farmers Market on Saturday, and I had everything else I needed to make Emeril Lagasse’s soup.

2 teaspoons olive oil
2 teaspoons chopped garlic
1 cup chopped onions
1/2 pound carrots (about 4 medium-size), scrubbed and sliced
1/2 pound parsnips (about 4 medium-size), scrubbed and sliced
1 quart chicken stock (I used homemade vegetable stock)
3/4 cup half and half (I used milk – just enough to get the consistency I wanted.)
2 tablespoons chopped fresh parsley (I used frozen chives from last year’s harvest)

In a medium pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and stock. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from heat and puree in a blender or food processor until smooth. Add the half and half (or milk) and parsley (or chives). Salt and pepper to taste. (I garnished with creme fraiche topped with chopped chives.) The parsnips were so sweet – what a great lunch!

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