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Go60 YUM - recipes and the joys of dining
Share your recipes January 2014

Rainbow Kitchen

Ginger Parsnip Soup

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(adapted from Bon Appetit)

2 tablespoons butter 


2 cups chopped onions 


½ cup chopped celery 


2 tablespoons minced peeled fresh ginger 


1/8 teaspoon cayenne pepper


3 cups chicken broth 


3 cups parsnips, peeled and coarsely chopped (about one pound) 


1 cup half and half


Melt butter in heavy large pot over medium heat. Add next 4 ingredients and saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Puree soup (immersible blender or a traditional blender or food processor). Strain into another large pot; discard solids in strainer if desired. Whisk in half and half. Season with salt and pepper.





Allison's Article:

Rooting for the Roots of Healthy Eating

 


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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