John harvested all of the red cabbage, carrots and parsnips in preparation of planing the peppers, eggplant, cucumbers and zucchini. What a haul. So I guess this week we are eating a ton of carrots and parsnips. We have had them stir-fried, grilled and tonight I am making carrot and parsnip soup. Tomorrow is St Patrick's Day so we are having corned beef and yes you guessed it red cabbage. Ok not quite traditional but we use what we have.
Now I just have to find room in the fridge for it all.
Carrot and Parsnip Soup
1 onion diced
2 tblspoons olive oil
2 tblspoons butter
6 medium carrots diced - 2 cups
6 medium parsnips dices - 2 cups
4 cups chicken broth
2 teaspoons fresh grated ginger
Salt and white pepper
Heat oil and butter in large soup pot. Saute onions over med high heat until golden.
Add carrots and and parsnips and saute about 3-5 minutes. Add broth, bring to boiling simmer and simmer for about 30-40 minutes until carrots are tender. Add ginger, salt and white pepper to taste.
Puree in batches in a blender or use immersion blender.
Serve
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