Side Pannel
Parsnip and Apple Soup
Parsnip and Apple Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Fruit
Ingredients List
- 2 oz Margarine
- 1 1/2 lb Parsnip, coarsely chopped
- 8 oz Rome apple, peeled and
- -chopped
- 2 pt Vegetable stock
- 1 ts Fresh sage, chopped
- 1 ts Fresh parsley, chopped
- Salt
- Freshly ground black pepper
- 2 Egg yolks, beaten
Directions
Melt the margarine in a medium saucepan, and cook the parsnips and apples,
tossing well until coated. Cover and cook gently over low heat 10-15 min,
stirring occasionally, until the apple juices star t to run. Pour in the
stock and add the sage, parsley, salt and pepper. Bring to the boil, then
simmer gently 30-40 min or until parsnips are soft.
Pass through a food mill or puree in a blender or food processor until
smooth. Return to pan and reheat gently. Add a little hot soup to the egg
yolks, stirring well, then add the eggs to the soup. D o not allow to boil
Serve with matzo and butter as a light meal.
tossing well until coated. Cover and cook gently over low heat 10-15 min,
stirring occasionally, until the apple juices star t to run. Pour in the
stock and add the sage, parsley, salt and pepper. Bring to the boil, then
simmer gently 30-40 min or until parsnips are soft.
Pass through a food mill or puree in a blender or food processor until
smooth. Return to pan and reheat gently. Add a little hot soup to the egg
yolks, stirring well, then add the eggs to the soup. D o not allow to boil
Serve with matzo and butter as a light meal.
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