Tomato-Parsnip Soup
From Recipes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 50 min |
| Source | New England Soup Factory Cookbook (pg 27) |
| Yield / serves | 10-12 servings |
| Rating | (unrated) |
Ingredients
- 3 T olive oil
- 4 cloves garlic, peeled
- 1 large Spanish onion, peeled and diced
- 2 ribs celery, sliced
- 12-15 parsnips, peeled and sliced
- 6 c whole peeled tomatoes (peeled or fresh)
- 2 c tomato juice
- 4 c vegetable stock or water
- 2 c light cream
- 3 T chopped fresh dill
- Kosher salt and fresh ground pepper, to taste
Preparation
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.
