Parsnip And Carrot Soup Recipe

Name: Parsnip And Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin slices from a baguette; 2 tablespoons unsalted butter, melted; 1 small garlic clove, peeled; 2 tablespoons vegetable oil; 4 medium parsnips (about 1 pound), peeled and diced; 4 medium carrots (about 1 pound), diced; 1 medium leek, white and tender green, thinly sliced; 5 cups chicken stock or canned low-sodium broth; 1 bay leaf; Salt and freshly ground pepper; 1/2 cup tubetti or other small pasta; 1 tablespoon chopped fresh parsley

Servings: persons

12 thin slices from a baguette
2 tablespoons unsalted butter, melted
1 small garlic clove, peeled
2 tablespoons vegetable oil
4 medium parsnips (about 1 pound), peeled and diced
4 medium carrots (about 1 pound), diced
1 medium leek, white and tender green, thinly sliced
5 cups chicken stock or canned low-sodium broth
1 bay leaf
Salt and freshly ground pepper
1/2 cup tubetti or other small pasta
1 tablespoon chopped fresh parsley

1
Brush both sides of the bread with the butter and toast until golden. Lightly rub 1 side of the croutons with the garlic clove.
2
Heat the oil in a large saucepan. Add the parsnips and carrots and cook over moderately high heat until golden, about 10 minutes. Stir in the leek, then add the stock and bay leaf. Season with salt and pepper, cover and bring to a boil. Cook over low heat until the vegetables are soft, about 13 minutes.
3
Meanwhile, cook the pasta in boiling salted water until not quite al dente, about 8 minutes; drain. Add to the soup, cover and cook until al dente, about 3 minutes. Discard the bay leaf. Stir in the parsley and serve with the garlic croutons.
4
Serve With: Salad and cured ham.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 thin slices from a baguette, 2 tablespoons unsalted butter, melted, 1 small garlic clove, peeled, 2 tablespoons vegetable oil, and more.

Yes, Parsnip And Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip And Carrot Soup

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