xpost creamy parsnip carrot soup

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crockpot soup

 

 

* Exported from MasterCook *

 

Creamy Parsnip Carrot Soup

 

Recipe By :Carol Heding Munson

Serving Size : 4 Preparation Time :0:00

Categories : Slow Simmered Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons rice

1 pound carrots -- peeled, cubed (1-inch)

1 pound parsnips -- peeled, cubed (1-inch)

2 cups vegetable broth

1 cup water

1 cup evaporated skim milk

1/4 teaspoon black pepper

2 tablespoons ground walnuts

 

A wonderful warmer upper that gets its mellow sweet nutty flavor from parsnips

-- once as popular as today's ubiquitous potato.

 

Designed for a 3 1/2 to 4 quart cooker to makes 4 servings.

 

Combine the rice, carrots, parsnips, vegetable broth and water in an electric

slow cooker. Cover and cook on LOW until the vegetables are tender, about 5

hours...on HIGH about 3 hours.

 

Using a hand held blender, puree the vegetables. Stir in the milk and pepper.

heat the soup until hot, 5-10 minutes. Divide the soup among 4 bowls and

sprinkle each serving with 1 1/2 teaspoons of walnuts.

 

Per serving: 256 calories, 2.9 g fat (10%), 8.8 g fiber.

 

Cooks Note: Like their cousins, the carrots, the sweetest parsnips are slender

and about 8 inches long.

 

Cuisine:

" Electric Slow Cooker "

Source:

" Smart Crockery Cooking "

Copyright:

" 2001 (paper: Sterling) ISBN: 0806944439 "

 

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Per Serving (excluding unknown items): 212 Calories; 3g Fat (10.4% calories from

fat); 8g Protein; 41g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 621mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Non-Fat

Milk; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 5846 0 0 0 0