KosherEye
<<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Rose's Perfect Pie Plate <<< o >>> Shlomo's Back <<< o >>> Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza <<< o >>> Kosher Turkey Talk Recipes <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Roasted Chicken Breasts with Citrus and Honey <<< o >>> The Modern Kosher Kitchen <<< o >>> Panko-Crusted Turkey Cutlets with Cranberry and Pear Chutney <<< o >>> Winter Warm-up! <<< o >>>

Kosher Soups



Bookmark and Share
Lemon Parsnip Soup PDF Print E-mail

KosherEye.com

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


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3