🫙 From the Spice Rack
Parsnip-Carrot Soup
2 teaspoons olive oil 2 teaspoons garlic -- chopped 1 cup onions -- chopped 1/2 pound carrots (about 4 medium-size), -- sliced 1/2 pound parsnips -- sliced 1 quart chicken stock
maineasy
Ingredients8 items
Ingredients
- 2teaspoonolive oil
- 2teaspoongarlic -- chopped
- 1cuponions -- chopped
- 1/2poundcarrots (about 4 medium-size), -- sliced
- 1/2poundparsnips -- sliced
- 1quart chicken stock
- 3/4cuphalf and half
- 2tablespoonfresh parsley -- chopped
Directions
- 1
2 teaspoons olive oil 2 teaspoons garlic -- chopped 1 cup onions -- chopped 1/2 pound carrots (about 4 medium-size), -- sliced 1/2 pound par
- 2
Add garlic and onion and cook until softened, about 5 minutes
- 3
Then add the carrots, parsnips, and chicken stock
- 4
Bring to a boil, reduce heat and simmer for 40 minutes
- 5
Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth
- 6
Add the half and half, parsley, and chives
- 7
When ready to serve, ladle into bowls and garnish with bacon.