Parsnip and Cheddar Soup
By HeatherS
This hearty cold-weather soup comes from Say Cheese, a very fine cheese shop and restaurant in London, Ontario. It's especially delicious sprinkled with Garlic Popcorn
Ingredients
- 1/4 cup butter
- 1-1/2 cups chopped onions
- 3-1/2 cups diced peeled parsnips (about 1 lb/500 g)
- 1/4 tsp. ground cumin
- 1-1/2 tsp. water
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 cups milk
- 2 cups shredded old Cheddar cheese
Details
Servings 6
Cooking time 40mins
Preparation
Step 1
In large heavy saucepan, melt butter over low heat; cover and cook onions, stirring occasionally, for about 5 minutes or until softened.
Add parsnips and cumin; cook, covered, for 8 minutes or until parsnips are softened. Add water, salt and pepper; cook, covered, for 30 minutes or until parsnips are tender.
In food processor or blender, purée soup, in batches if necessary, until smooth.
Return soup to saucepan. Stir in milk; cook over low heat just until heated through. Remove from heat; stir in Cheddar until blended. Makes 6 servings.
GARLIC POPCORN
In small saucepan, melt 2 tbsp (25 mL) butter over medium-low heat; cook
1 minced clove garlic until softened. Drizzle over 9 cups (2.25 L) popped corn; season with salt to taste. Toss well. Makes 9 cups (2.25 L).
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