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Title: Parsnip and Apple Soup Categories: Fruit, Kosher/pare, Passover, Vegetables Yield: 1 Servings 2 oz Margarine 1 1/2 lb Parsnip, coarsely chopped 8 oz Rome apple, peeled and -chopped 2 pt Vegetable stock 1 ts Fresh sage, chopped 1 ts Fresh parsley, chopped Salt Freshly ground black pepper 2 Egg yolks, beaten Melt the margarine in a medium saucepan, and cook the parsnips and apples, tossing well until coated. Cover and cook gently over low heat 10-15 min, stirring occasionally, until the apple juices star t to run. Pour in the stock and add the sage, parsley, salt and pepper. Bring to the boil, then simmer gently 30-40 min or until parsnips are soft. Pass through a food mill or puree in a blender or food processor until smooth. Return to pan and reheat gently. Add a little hot soup to the egg yolks, stirring well, then add the eggs to the soup. D o not allow to boil Serve with matzo and butter as a light meal. NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986 Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" |