Free Recipe Parsnip and Apple Soup 2
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Parsnip and Apple Soup 2 Recipe
2 oz Margarine
1-1/2 lb Parsnip, coarsely chopped
8 oz Rome apple, peeled and
-chopped
2 pt Vegetable stock
1 ts Fresh sage, chopped
1 ts Fresh parsley, chopped
Salt
Freshly ground black pepper
2 Egg yolks, beaten
Parsnip and Apple Soup 2 Preparation
Melt the margarine in a medium saucepan, and cook the parsnips and apples, tossing well until coated. Cover and cook gently over low heat 10-15 min, stirring occasionally, until the apple juices star t to run. Pour in the stock and add the sage, parsley, salt and pepper. Bring to the boil, then simmer gently 30-40 min or until parsnips are soft. Pass through a food mill or puree in a blender or food processor until smooth. Return to pan and reheat gently. Add a little hot soup to the egg yolks, stirring well, then add the eggs to the soup. D o not allow to boil Serve with matzo and butter as a light meal. NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986 Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by Master Harper Gaellon <gaellon@inch.com> on Mar 22, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Parsnip and Apple Soup 2?
If you know a better Parsnip and Apple Soup 2 Recipe please comment below.