|
1 lg. Onion, chopped
1 sm. Leek, white part only, washed, chopped
1 sm. Green chile pepper, or canned jalapeno, seeded, chopped
½ tsp. sugar
½ tsp. minced fresh ginger root
1/8 tsp. ground turmeric
1/8 tsp. freshly grated nutmeg
1 lb. Parsnips, peeled, chopped
1 med. Potato, peeled, chopped
3 cups chicken broth
4 cups water
salt and ground white pepper
1/3 cup sour cream
chopped fresh parsley
1. Melt the butter in a large saucepan over medium-low heat. Add the onion, leek, chile pepper, sugar, ginger root, turmeric, and nutmeg. Cook, stirring constantly, 5 minutes. Add the parsnips and potato; cook, stirring occasionally, 5 minutes.
2. Add the chicken broth and water to the vegetable mixture. Heat, to boiling; reduce the heat. Simmer, uncovered, until the vegetables are tender, about 20 minutes. Add salt and white pepper to taste. Cool.
3. Puree the soup, in batches, in a food processor or blender. To serve the soup hot: reheat over medium-low heat without boiling, and serve with a dab of sour cream in each bowl, sprinkled with parsley. To serve the soup cold: chill well, and just before serving stir in the sour cream, then sprinkle with parsley. Serves 6 – 8.
|
