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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



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

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