Tomato Parsnip Soup

By hmp13

Ingredients

• 3 tablespoons olive oil
• 4 whole cloves garlic, peeled
• 1 large onion, peeled and diced
• 1 ribs celery, sliced
• 12 parsnips, peeled and sliced
• 6 cups whole peeled tomatoes (canned or fresh)
• 2 cups tomato juice
• 4 cups vegetable stock
• 2 cups light cream
• 3 tablespoons chopped fresh dill
• Salt and pepper

Details

Servings 10

Preparation

Step 1

Heat a heavy, stockpot over medium-high heat. Add the olive oil, garlic, onion, celery and parsnips. Sauté for 10 minutes. Add the tomatoes, tomato juice and stock. Bring to a boil. Reduce the heat to a simmer and cook until the parsnips are soft and tender, 35 to 40 minutes. Remove from the heat. Puree the soup in the pot using a hand blender or working in batches with a blender until smooth. Return the soup to the pot and add the cream, dill, salt and pepper.

Makes 10-12 servings.