Cream Soup of Parsnip and Carrot
Soups • French
Description
Cream Soup of Parsnip and Carrot
Ingredients
- Parsnip 25 oz
- Carrot 20 oz
- Onion 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Peel all the vegetables. Cut the carrot and parsnip into 1 cm thick slices, and quarter the onion.
Step 3
Place the vegetables in a baking dish, add oil, salt, and pepper, and cover with foil. Bake for 40 minutes until golden brown.
Step 4
Let cool slightly and blend in a blender, adding water or vegetable broth. If using a countertop blender, it’s better to add the vegetables in parts rather than all at once.
Step 5
Pour the finished cream soup into a pot and bring to a boil.
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