Victoria's Voice

I know it seems early, but Thanksgiving is just around the corner (Thursday, November 27th). Our local grocer, Mr. Bayleaf encourages you to put your order in early for parsnips and carrots to ensure a bounty of homemade soups this holiday. Don't forget to order extra to give to the less fortunate. For those of you who may have misplaced your recipe, or perhaps used it for nesting last Spring, here it is:

Carrot and Parsnip Soup

2 tablespoons olive oil
2 1/2 cups yellow onion, chopped
3 cups parsnip, coarsely chopped (about 1 pound)
3 cups water
2 1/2 cups carrot, coarsely chopped (about 1 pound)
Two (14 ounce) cans fat-free, less-sodium chicken broth or vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

Heat olive oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

Thank you Group Recipes.