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Carrot, Parsnip and Leek Soup
Serve this pale, golden-hued soup either as an appetizer or a meal with crusty bread and salad. |
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Preparation Time: Cooking Time: Serves: |
20 minutes 40 minutes 6 to 8 (makes about 9-1/2 cups/2 L) |
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3 tbsp (45 mL) 3 4 2 3 1/4 cup (50 mL) 2-1/2 cups (625 mL) 1 tsp (5 mL) 4-5 cups (1-1.25 L) |
olive oil well washed Ontario Leeks; use white and pale green part sliced sliced, large Ontario Carrots sliced, large Ontario Parsnips peeled and chopped Ontario Apples chopped fresh dill chicken stock granulated sugar LACTEEZE® Milk, any variety salt and pepper dill sprigs |
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In large saucepan, heat oil over medium heat. Add leeks, carrots, parsnips and apples and cook about 5 minutes, stirring often. Cover, reduce heat to low and cook 10 minutes to soften vegetables. Stir in dill, chicken stock and sugar, bring to a boil, reduce heat, cover and simmer until vegetables are very tender, 15 to 20 minutes. Cool slightly. Working in batches, purée vegetables in blender or food processor with some of the milk. Return soup to saucepan and stir in remaining milk. Heat through but do not boil. Season to taste with salt and pepper and thin with additional milk, if desired. Garnish with dill sprigs.
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Nutritional Information: 1 serving: |
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PROTEIN FAT CARBOHYDRATES CALORIES |
6 grams 8 grams 28 grams 200 |