Sweet Potato and Parsnip Soup: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~30 min |Source=''The Cook's Encyclopedia of Soup'' (pg 91) |Yield=4-6 servings |Rating={{unrated}} }} === Ingredients === * 1 T sun..." |
m Dhanson moved page Sweet Potato and Parsip Soup to Sweet Potato and Parsnip Soup without leaving a redirect: Typo |
(No difference)
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Revision as of 04:04, 23 October 2019
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~30 min |
| Source | The Cook's Encyclopedia of Soup (pg 91) |
| Yield / serves | 4-6 servings |
| Rating | (unrated) |
Ingredients
- 1 T sunflower oil
- 1 large leek, sliced
- 2 celery stalks, chopped
- 4 c diced sweet potato
- 1 1/2 c diced parsnips
- 3 3/4 c vegetable stock
- salt and fresh ground pepper
Garnish (optional)
- 1 T chopped fresh parsley
- roasted strips of sweet potatoes and parsnips
Preparation
Heat the oil in a large saucepan. Add the leek, celery, sweet potatoes, and parsnips and cook slowly for about 5 minutes, stirring to prevent them browning or sticking to the pan.
Stir in the vegetable stock and bring to a boil. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are tender, stirring occasionally. Season to taste. Remove the pan from the heat and let the soup cool slightly.
Puree the soup in a blender, food processor, or with an immersion blender until smooth.
Return the soup to the rinsed pan and reheat slowly. Ladle into warm soup bowls to serve and sprinkle with the chopped parsley and roasted strips of sweet potato and parsnips.
