On Sep 25, 2:02 pm, rigsy03 <[EMAIL PROTECTED]> wrote:
> Yes- let me see the recipe.
Oops, I didn't write it down yet, Rig!
Meanwhile, here's one of my absolute favorites, originally from Food-
TV - the "veg" guy (name?), a heavyset black man - whom I haven't seen
in awhile:
PARSNIP-CARROT SOUP
2 teaspoons olive oil
2 teaspoons chopped garlic
1 cup chopped onions
1/2 pound carrots (about 4 medium-size), sliced
1/2 pound parsnips (about 4 medium-size), sliced
1 quart chicken stock
3/4 cup half and half
2 tablespoons chopped fresh parsley
In a medium pot heat oil. Add garlic and onion and cook until
softened, about 5 minutes. Then add
the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat
and simmer for 40 minutes.
Remove from heat and puree with a hand blender or place in a blender
or food processor and puree
until smooth. Add the half and half, parsley, and chives. When ready
to serve, ladle into bowls and
garnish with bacon.
Note: I skip the parsley, chives, and bacon - instead I add several
drops of cream sherry (the cheap stuff, like Gallo) to each serving.
Elegant.
When I write out the Italian bean soup, I'll post it:)
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