https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Tomato-Parsnip_Soup 2026-04-04T05:53:15Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Tomato-Parsnip_Soup&diff=3013&oldid=prev 2018-03-13T14:24:24Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=30 min |CookTime=50 min |Source=&#039;&#039;New England Soup Factory Cookbook&#039;&#039; (pg 27) |Yield=10-12 servings |Rating={{unrated}} }} === Ingredients === * 3 T...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=30 min<br /> |CookTime=50 min<br /> |Source=&#039;&#039;New England Soup Factory Cookbook&#039;&#039; (pg 27)<br /> |Yield=10-12 servings<br /> |Rating={{unrated}}<br /> }}<br /> === Ingredients ===<br /> * 3 T olive oil<br /> * 4 cloves garlic, peeled<br /> * 1 large Spanish onion, peeled and diced<br /> * 2 ribs celery, sliced<br /> * 12-15 parsnips, peeled and sliced<br /> * 6 c whole peeled tomatoes (peeled or fresh)<br /> * 2 c tomato juice<br /> * 4 c vegetable stock or water<br /> * 2 c light cream<br /> * 3 T chopped fresh dill<br /> * Kosher salt and fresh ground pepper, to taste<br /> <br /> === Preparation ===<br /> Heat a heavy, lined stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, and parsnips. Saute for 10 minutes. Add the tomatoes, tomato juice, and vegetable stock. Bring to a boil. Reduce the heat to a simmer and cook until the parsnips are soft and tender, 35-40 minutes. Remove from the heat. Puree the soup until smooth. Add the cream, dill, salt and pepper.<br /> <br /> [[Category:Soup]]</div>

Dhanson