hi friends. guess where i've been?
ohhh, just my bed for almost 24 hours
strait, feeling super sick.
at least i get to go back to eating one of
my favorite meals... SOUP!
i actually thought this recipe had a ton
of potential.
it's super healthy and easy. it's
basically just blended veggies.
but despite what the color of the soup
might suggest -
this didn't have enough carrot flavor for
me.
i would have added maybe 1-2 cups MORE
carrot.
i know, i know... that's a pretty bold
suggestion.
but that's how strongly i feel about it!
all in all i would give this soup just 3
stars out of 5.
even if it did make my throat feel better
for 5 whole minutes.
recipe via cooking light
ingredients
2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1/8-inch-thick) slices parsnip
1 tablespoon chopped fresh chives
directions
1. heat 1 teaspoon oil in large pot 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.
2. place half of carrot mixture in a blender; process until smooth.
our pureed carrot mixture in a large bowl.
repeat procedure with remaining carrot mixture. stir in salt and pepper.
3. heat remaining 5 teaspoons oil in a small saucepan over medium-high heat.
add parsnip slices; cook 5 minutes or until lightly browned,
turning occasionally.
drain on paper towels. sprinkle parsnip chips and chives over
soup.
be sure you cook these until they are very crisp.
4. sprinkle soup with chives and parsnip chips. enjoy!!
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