Description
This rich and creamy soup can be served hot or cold. I prefer it pureed as outlined in the recipe, but it's just as yummy unblended if you enjoy more texture to it.
Ingredients
- Carrots
- Parsnips
- Onion
- Celery Ribs
- Fresh Ginger
- Olive Oil
- Chicken Broth
- Heavy Cream
- White Pepper
- Lemon, Juice Of
- Fresh Chives
Instructions
- Sautee the onion and celery in olive oil in a large saucepan over medium-high heat for 10-15 minutes or until tender
- Add ginger and sautee for another 5 minutes
- Add carrots, parsnips, and chicken broth and bring to a boil
- Reduce heat and simmer, stirring occasionally, for 30-40 minutes, or until carrots and parsnips are tender
- Remove from heat, let cool for 5 minutes
- Process mixture in a food processor or with an immersion blender, and puree until smooth
- Return puree to saucepan
- Stir in cream and return to a simmer over medium heat
- Add salt, white pepper, and lemon juice to taste
- Garnish with chives and serve hot, or refrigerate, covered, for several hours and serve chilled