Soups
Damien and I have made a couple of good soups lately. This orange one was super yummy! It was a very simple soup made with carrots and parsnips. I really love the earthy flavor of parsnips. Fresh parsley really makes the soup! The green one was a broccoli and buttermilk soup. It can be served hot or cold. If it is cold it is good with a dollop of plain yogurt. Parsnip-Carrot Soup 
Heat a bit of oil in a saucepan. Cook 1 large sliced leek until softened.
Add 2 cups of vegetable stock and bring to boil.
Add 2 1/2 to 3 cups of sliced carrots and parsnips.
Reduce heat and simmer, covered, for 30 minutes until veggies are soft.
Blend with a hand blending stick or in a blender until smooth.
Stir in 1/2 cup of buttermilk and 1/2 cup or milk.
Add a generous amount of fresh Italian flat-leaf parsley.
You can add a little salt to taste but it doesn't really need it.
You will love it!!!!
Heat a bit of oil in a saucepan. Cook 1 large sliced leek until softened.
Add 2 cups of vegetable stock and bring to boil.
Add 2 1/2 to 3 cups of sliced carrots and parsnips.
Reduce heat and simmer, covered, for 30 minutes until veggies are soft.
Blend with a hand blending stick or in a blender until smooth.
Stir in 1/2 cup of buttermilk and 1/2 cup or milk.
Add a generous amount of fresh Italian flat-leaf parsley.
You can add a little salt to taste but it doesn't really need it.
You will love it!!!!
posted by Ana | 11:42 PM
1 Comments:
I'm going to try this out this week, if I have time. I've got a little herb garden going, with parsley no less!
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