Ingredients with Measurements:
- 4 large carrots, peeled and chopped
- 4 large parsnips, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and garlic and sauté for 5 minutes or until the onion is translucent.
3. Add the chopped carrots and parsnips and stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes or until the vegetables are tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 24g
Protein: 4g
Fiber: 6g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm, spicy flavor.
- Top with croutons or chopped herbs for added texture and flavor.
- Add a can of drained and rinsed chickpeas for added protein.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- For a smoother soup, strain the pureed mixture through a fine-mesh sieve.
- Garnish with a drizzle of olive oil or a dollop of sour cream for added richness.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup over low heat on the stovetop or in the microwave until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley or thyme on top.
Garnishes:
- Croutons
- Chopped herbs
- Drizzle of olive oil
- Dollop of sour cream
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
- Carrots and parsnips have been used in soups and stews for centuries, dating back to medieval times.
Flavor profiles:
- This soup is creamy and savory with a slightly sweet and earthy flavor from the carrots and parsnips.
Serving suggestions:
- Serve the soup as a starter or main course with a side salad or bread.
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