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Ingredients
- 1 lb parsnips
- 1 Tbsp. butter
- 1 x onion minced
- 1 x boiling potato peeled, diced
- 1 tsp salt
- 3 c. water or possibly vegetable stock divided
- 1 x tarragon sprig
- 1 x parsley sprig
- 1/4 c. lowfat sour cream
Directions
- Working lightly, peel the parsnips and cut off the bottoms and tops. Continuing to use the vegetable peeler, cut away and save the rest of the parsnip down to its woody core, catching the thin slices in a wide soup pot. The color of the vegetable will change from creamy white to ivory when you get to the core. Throw away the cores.
- Add in the butter, onion, potato and salt to the parsnip in the soup pot along with one-third to one-half c. of the water. Place the pot over low to medium-low heat, cover it tightly and cook slowly, "sweating" the vegetables till they begin to become tender, about 20 to 25 min. Stir from time to time to keep the vegetables from sticking and scorching.
- Add in the tarragon and parsley and continue to sweat the vegetables another 5 min. Add in the remainder of the water, increase the heat to medium and cook uncovered till the vegetables are completely tender, about 15 min.
- Remove the tarragon and parsley sprigs and, using a slotted spoon, transfer as much as you can of the solids from the soup pot into a blender. With the lid of the blender removed (cover the top with a paper towel), pulse the blender to chop the vegetables. If necessary, add in a little water or possibly cooking broth.
- After the vegetables are minced, turn the blender on the lowest speed and gradually work your way up to the highest. When you start pureeing the vegetables, they'll jump up the sides but then they'll subside and remain at much the same level no matter the speed of the blender. With the motor running, add in the rest of the liquid and any vegetables left over and puree till completely smooth.
- Wipe out the pot to remove any bits of vegetable and then pour the pureed soup back into it. Heat through over low heat and taste and correct the salt.
- Beat the lowfat sour cream with a spoon to soften it. Divide the soup among 4 warmed soup bowls and dribble in a bit of lowfat sour cream in a decorative pattern.
- This recipe yields 4 servings.
- Comments: In Tower's original recipe, he finishes the soup with shaved white truffles. Use them if you have them, but this variation with lowfat sour cream is delicious, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 53 | 32% |
| Total Fat 6.07g | 8% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 634mg | 26% |
| Potassium 588mg | 17% |
| Total Carbs 27.06g | 7% |
| Dietary Fiber 6.0g | 20% |
| Sugars 6.49g | 4% |
| Protein 2.57g | 4% |
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