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| General Category : Soups and Stocks |
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| Food Group : Vegetables |
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| Serve this cream-free purée with crusty bread or rustic bread sticks. |
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Ingredients
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1 tbsp (15 mL) butter or vegetable oil |
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1 onion, peeled and chopped |
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2 tbsp (30 mL) chopped fresh thyme leaves |
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1 tsp (5 mL) finely grated lemon peel |
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½ tsp (2 mL) salt |
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½ tsp (2 mL) pepper |
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6 cups (1.5 L) peeled, chopped parsnips |
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10 cups (2.5 L) chicken or vegetable broth |
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1 tbsp (15 mL) lemon juice |
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Thyme sprigs |
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Lemon slices |
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Preparation
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Heat butter in a large saucepan set over medium heat. Add the onion, thyme, lemon peel, salt and pepper. Cook, stirring often, for 5 minutes. Add the parsnips; cover and reduce heat to medium-low.
Simmer, stirring occasionally, for 10 minutes or until parsnips become tender. Stir in broth and bring to a boil. Cook, stirring, for 20 to 25 minutes or until parsnips are very soft. Transfer parsnip mixture to a blender or food processor in batches.
Purée until smooth. Stir in lemon juice and bring to a boil. Taste and adjust seasoning if necessary. Serve in soup cups garnished with thyme and lemon.
Makes 8 servings.
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More Information
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Light: Less than 10 g fat.
Make-Ahead: Can be made at least 8 hrs ahead.
Fast & Easy: 30 minutes or less (prep and cooking time). |
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Nutritional information
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| Per serving: 80 cal (39% from fat), 3 g fat, 5 g carb, 7 g protein, 1 g fibre, 1,269 mg sodium. |
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Calories : 80
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