Thanks. I like the taste of it in my mind. My mother would saute parsnips as a side for steak or pork. Many of their friends were in the restaurant or bar business so my mother learned from the best- quite a different caste from today. I recently redid my kitchen stuff and fell in love with my mother.The Waring blender went back to the fruit cellar-too heavy- Audrey, the Black cook, may have had better muscles.
On Sep 25, 1:44�pm, "d.b.baker" <[EMAIL PROTECTED]> wrote: > 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:) --~--~---------~--~----~------------~-------~--~----~ Thanks for being part of "PoliticalForum" at Google Groups. For options & help see http://groups.google.com/group/PoliticalForum * Visit our other community at http://www.PoliticalForum.com/ * It's active and moderated. Register and vote in our polls. * Read the latest breaking news, and more. -~----------~----~----~----~------~----~------~--~---
