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Kosher Soups



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Lemon Parsnip Soup PDF Print E-mail

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lemonparsnipsoup

 

 

 

 

 

Adapted from Gatherings

Ingredients:

1 tablespoon oil
2 onions, chopped
2 tablespoons fresh thyme leaves, chopped
1 teaspoon lemon zest, finely grated
4 cups parsnips, peeled and chopped
2 cups potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 tablespoon lemon juice
1/2 teaspoon salt
Pepper to taste
Thyme springs for garnish

Directions:

In a large saucepan, heat oil. Add onion, thyme leaves, and lemon zest. Sauté on low heat for 5 minutes, stirring often. Add parsnips and potatoes. Simmer for 10 minutes over medium-low heat, stirring occasionally. Stir in broth. Bring to a boil. Cover. Reduce heat and simmer, stirring occasionally, for 1 hour or until parsnips and potatoes are very soft. remove from heat. cool.

Transfer soup to blender, or use a hand blender and blend until smooth. Stir in lemon juice, salt and pepper.  Adjust seasoning. Garnish with thyme sprigs before serving.

Notes:

Yield: Serves 4 - 6

Recipes: Soups, Parsnip, Meat or Parve, Kosher

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