Boistfort Valley Farm
Community Supported Recipe Box

Potato, Carrot and Parsnip Soup

ingredients

  • 1/4 cup (1/2 stick) butter
  • 2 large onions, halved and sliced (about 5 cups)
  • 4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
  • 4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cup)
  • 2 14 1/2 ounce cans (or more) low-salt chicken broth
  • 3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon fresh thyme
  • 1 1/4 cups half and half
  • 1/4 cup Sherry

procedure

dish: soup
season: fall

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.

Pureé half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

Bon Appétit, September 1997

BoistfortValleyFarm.com/recipes