s CREAMY ROOT VEGGIE SOUP ****
s 
|
s CREAMY ROOT VEGGIE SOUP ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 9-23-14 very good, creamy, sort of bland, needs the bacon, celery root (5 cups) is expensive!! *** On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. Sally Sibthorpe, Shelby Township, Michigan 8 ServingsPrep: 15 min. Cook: 1 hour Ingredients 4 bacon strips, chopped 1 large onion, chopped 3 garlic cloves, minced 1 large celery root, peeled and cubed (about 5 cups) 6 medium parsnips, peeled and cubed (about 4 cups) 6 cups chicken stock 1 bay leaf 1 cup heavy whipping cream 2 teaspoons minced fresh thyme 1 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon ground nutmeg Additional minced fresh thyme Directions In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons © Taste of Home 2014 Read more: http://www.tasteofhome.com/recipes/creamy-root-veggie-soup#ixzz3EEXlX7vR This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||