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GOLDEN AUTUMN HARVEST SOUP

GOLDEN AUTUMN HARVEST SOUP
By Pat Lawson on Saturday, October 26, 2013 at 7:44pm
Ingredients
? 5 medium parsnips, peeled and chopped
? 5 medium carrots, sliced
? 2 medium onions, chopped
? 1 medium sweet potato, peeled and chopped
? 1 medium turnip, peeled and chopped
? 2 celery ribs, sliced
? 2 bay leaves
? 3 cans (14-1/2 ounces each) chicken broth
? 2 cups half-and-half cream or evaporated skim milk
? 1 teaspoon dried tarragon
? 1/4 teaspoon pepper
Directions
? In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and half and half or milk. Simmer for about an hour.

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