Curried Cauliflower-Parsnip Bisque

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Curried Cauliflower-Parsnip Bisque

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 8 Preparation Time :0:00

Categories : Slow Cooker Cooking Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter or vegetable oil

1 large onion -- peeled & thinly sliced

2 pounds parsnips -- peeled & cut into 2 " thick slices

1 medium head cauliflower -- stem & outer leaves removed; broken into

florets

6 cups Vegetable Broth -- (page 9)

1 1/2 teaspoons curry powder

2 teaspoons salt

freshly ground black pepper

 

Heat the butter or oil in a large saute pan over medium heat and saute the onion

until it has softened. Scrape it into the insert of the slow cooker. (If your

microwave oven is large enough to old the slow cooker insert, place the butter

and onion in the insert, cover with the inverted lid or flat plate, place the

insert in the microwave, and cook on high for 4 to 5 minutes, or until the onion

has softened.)

 

Place all the ingredients into the insert, cover, and cook on low for 6 to 7

hours or on high for 4 hours, until the vegetables are very soft.

 

Puree the soup with an immersion blender right in the insert. (Alternatively,

the soup can be pureed in batches in a food processor fitted with the metal

blade or in a blender.)

 

Taste and add additional salt and pepper as needed. Serve the soup hot or cold.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 204 Calories; 3g Fat (14.0% calories from

fat); 6g Protein; 39g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 1766mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : This lovely soup is sweetened with parsnips and thickened with pureed

vegetables. Served hot, it will warm the frostiest winter evening; served

cold, it will refresh you on a summer day.

Nutr. Assoc. : 0 0 0 0 0 0 0 0