Parsnip soup
Ingredients:
| 1 Tbsp. | Butter |
| 1 lb | Parsnips, sliced |
| 3 | Carrots, sliced |
| 1 | Large leek, sliced |
| 2 c. | Chicken broth |
| 1 Tbsp. | Orange zest |
| ½ c. | Freshly squeezed orange juice |
| 3 ½ c. | Milk |
Instructions:
- Sauté vegetables in butter for 3 minutes.
- Add salt, pepper and chicken broth.
- Cover and continue cooking for 15 minutes.
- Add slowly, while stirring constantly, the zest, orange juice and milk. Reheat.
- Pour into blender jar or food processor and liquefy.
Yield: 8 to 10 portions.
Source: Le lait
