 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | medium | carrot,chopped | 1/4 | cup slices | Parsnips, peeled and cut into 1-inch chunks | 1/3 | large | Onion, chopped | 1/2 | clove | garlic minced | 2/3 | tablespoon | all-purpose flour | 1/3 | cup | milk - 2% | 1/4 | cup, fluid (yields 2 cups whipped) | heavy cream | 1/3 | cup | Soup, stock, chicken, home-prepared | 1/2 | tablespoon | parsley flakes | 1/2 | tablespoon | parsley flakes | 1/2 | dash | salt, to taste | 1/2 | dash | black pepper, ground | 2/3 | tablespoon | Butter, light, Land o lakes |
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Steps
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Sequence
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Step
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| | 1 | Melt butter in large pot | | 2 | add carrots, celery, parsnip, and onions to melted butter. create a well in the middle and saute garlic-approx 5 min. when garlic is softened, mix with vegetables and sweat until soft. | | 3 | blend in flour, careful not to burn, immediately followed by adding chicken stock and milk | | 4 | bring to boil, stirring throughout. | | 5 | add salt, pepper, and parsley flakes; reduce to simmer, partially covered, for 10-15 minutes. Stir occasionally | | 6 | move to food processor and puree. |
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