Cook the Issue 2010: Apple Parsnip Soup

By Pielove, member

October 25th, 2010 in Gallery

My CSA provided parsnips last week, but only a few, so I added some carrots to make up the vegetables. I also had a few, sad leeks hanging around, so in the pot they went, along with the duck broth from the Chinese restaurant-- I love soup. The duck broth added a little taste of star anise, which went well with the veggies, which melded into a smooth, rich, creamy soup. I skipped the cream and garnished with a splash of hot sauce (Cholula) instead. This was a perfect lunch with a turkey sandwich.

Recipe Used: What we're cooking now, Issue #107, page 19

posted in: Gallery, Cook the issue 2010

Pielove writes: I just finished polishing off the last of this soup and it makes a great leftover-- bet it would freeze well too. I hope I get more parsnips this week! Posted: 11:21 am on October 26th