PARSNIP SOUP

1⁄2 cup diced bacon or salt pork
1 cup chopped onion
2 cups EACH peeled and cubed parsnips, potatoes, and carrots
(Note: Very large parsnips have a woody core, which must be removed.)
3 cups water
Salt and freshly ground black pepper to taste
4 cups milk
3 tablespoons flour and 3 tablespoons butter, mashed or kneaded together (the French call this beurre manié)
3 tablespoons fresh chopped parsley or chives (or a mixture of both)

Cook bacon or salt pork until crisp. Remove from pan. Sauté onions in remaining fat until tender. Add vegetables, seasonings, and water. Simmer, covered, for about 20 minutes or until vegetables are tender. Add milk. Add butter and flour mixture to simmering soup in bits, whisking until smooth and thickened. Serve garnished with herbs and pork pieces.


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