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Parsnip and Carrot Soup With Tarragon

kept bymsl521
recipe byThe New York Times
Notes: 

Parsnips contribute sweetness and texture to this fragrant soup. I used water, not stock, and the flavor of the vegetables shines through.

Yield: 16 demitasse servings or 8 bowls

Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.

Nutritional information per serving (8 servings): 116 calories; 2 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 24 grams carbohydrates; 6 grams dietary fiber; 57 milligrams sodium (does not include salt to taste); 2 grams protein

Nutritional information per serving (16 servings): 58 calories; 1 gram fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 12 grams carbohydrates; 3 grams dietary fiber; 28 milligrams sodium (does not include salt to taste); 1 gram protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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Ingredients: 

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
1 pound carrots, peeled and diced
1 pound parsnips, peeled, quartered, cored and diced
1/2 pound Yukon gold potatoes, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each tarragon, thyme and parsley
Freshly ground pepper to taste
Plain yogurt for garnish
2 tablespoons finely chopped tarragon


 

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