Parsnip Vichyssoise 1
Farmer's Market Cookbook
Parsnip Vichyssoise 1
Farmer's Market Cookbook
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1 medium leek, thinly sliced (1/3 cup) 2 cloves garlic, minced 1 tablespoon margarine or butter 1 medium potato, peeled and chopped (1 cup) 1 cup chicken broth 1/4 teaspoon salt 1/4 teaspoon ground cardamom 1/8 teaspoon pepper 1/2 pound parsnips, chopped (1 1/2 cups) 1 1/4 cups half and half, light cream, or milk 1 teaspoon finely shredded lemon peel snipped fresh chives (optional) finely shredded lemon peel (optional) Directions: In a medium saucepan cook leek and garlic in margarine or butter till tender but not brown. Stir in potato, chicken broth, salt, cardamom, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in parsnips. Cover and cook for 5 to 7 minutes more or till parsnip and potatoes are tender. Cool slightly. Place parsnip mixture in a blender container or food processor bowl. Cover and blend or process till smooth. Pour parsnip mixture into a medium mixing bowl. Stir in the half and half, light cream or milk, and the 1 teaspoon lemon peel. If necessary stir in additional half and half to make the desired consistency. Cover and chill well before serving. Ladle into soup bowls. Garnish with snipped chives and additional lemon peel, if desired. Serves 4. |