Parsnip Soup

I’ve been busy in the kitchen today, so you may get two posts tonight!

This first one is something I promised a while ago, and it’s loosely based on a recipe in Sir John’s Table by Lindy Mechefski, which is about the life and times of Canada’s first Prime Minister, Sir John A. Macdonald.

I had intended this as a ‘free’ vegetable soup, but it turns out that parsnips are considered a starchy vegetable – along with squash and zucchini.  Oops!  It’s really good (husband-approved, in fact!) but it looks like each serving works out to a SmartCarb.  It’s high in fiber, though!

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Ingredients (for 6 servings)

2 lg parsnips
1/2 leek
1 tsp olive oil
1/2 tsp garlic paste
6 c low sodium chicken broth
1 pinch fresh ground black pepper
1 sprig rosemary

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Shredded Leeks

 Method

1. Remove dark green parts from leek. Wash well but keep together. Shred in food processor using slicing attachment.

2. Peel parsnips. Grate in food processor.

3. Heat a large, heavy-bottomed saucepan over medium heat. When hot, add oil and garlic, saute briefly, then add vegetables. Saute until they wilt.

4. Add broth and bring to a boil. Simmer about 20 minutes. Season to taste.

5. Mince rosemary leaves. Ladle soup into bowls, garnish with chopped rosemary.

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Parsnips and Leeks

Pair this with a Devilled Egg and some pickles for lunch or a midday snack, or serve as a side with lunch or dinner.

Per Serving: (According to Master Cook): 121 Calories; 1g Fat (7.7% calories from fat); 12g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 540mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat.

I’d call this one SmartCarb and a serving of veggies.

Categories: Appetizers & Finger Foods, Diabetic, First Course, Food Processor, Fresh Herbs, Healthy Portions, Historical (1650 – 1930), Husband-Approved, Lactose-Intolerant, Low Fat, Side Dishes, SmartCarb, Soups & Stews, Vegetables, Winter

Keep Warm!

Northern Sunset

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