Potato, Carrot and Parsnip Soup

"A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well."
 
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Ready In:
55mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
  • Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

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Reviews

  1. Lovely flavor. A keeper. Thank you for the recipe.
     
  2. Beautiful and tasty soup - great way to eat parsnips !!
     
  3. great soup!
     
  4. Excellent. I cut the recipe in half - used half-and-half, no wine, 1/4 tsp dried thyme (because that's what I have) and whizzed it in the pot to leave some pieces but mainly pureed. Delicious!! This is one I'll add to my written book of faithful recipes.
     
  5. Loved this receipe! The only changes I made was to cook the onions in butter rather than oil (although I added a little olive oil to stop the butter going black) and then I processed it all giving it a lovely silky buttery flavour. Loved the colour as well and sprinkled some fresh parsley and a dollop of creme fraiche before serving.
     
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