Cream of parsnip soup with herb pesto

Posted by adm On August - 14 - 2011

How to cook Cream of parsnip soup with herb pesto


  • 1.5kg parsnips, raw, sliced
  • 600g potatoes, raw, sliced
  • 1 small brown onion, shredded
  • 2 garlic cloves, shredded
  • 6 cups chicken strain
  • 300ml pure ointment
  • 1 cup milk
  • Herb pesto

  • 1 1/2 cups fresh flat-leaf parsley leaves
  • 1 cup fresh basil leaves
  • 1 clove, quartered
  • 1/4 cup olive oil

How to:

  • Place parsnip, tater, onion, garlic and stock in a large saucepan over medium-high hotness. Bring to the furuncle. Reduce heat to medium-low. Simmer, covered, for 30 minutes or until vegetables are bid. Remove from hotness. Cool slimly. Treat, in batches, until tranquil.

  • Lag, make herb pesto: Process parsley, basil, garlic and oil until just polish.

  • Return soup to pan over low heating. Add cream and milk. Prepare, stirring, for 5 to 6 minutes or until heated through. Season with peppercorn. Ladle into bowls. Top with pesto. Answer.

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