Mmm....just thinking of this soup makes me hungry! It's thick, creamy, with a delicious flavor with the root vegetables from your fall garden. A little different with a kick...kind of like me.
I do apologize for the lack of posts recently. Things have been quite busy with preparing the farm for winter. But that's no excuse. I do, however have quite a few recipes I'm dying to share with you! So don't worry. Anyway, about the soup! It's perfect for chilly fall afternoons and quiet filling. And of course, yummy!!
My brother wanted me to make a soup the was thick, creamy, hearty, and of course, yummy. So of course, being the dear the I am said, "Of course dear brother. I'd be delighted to make the perfect soup for you any day!" Okay, well, it started with a bribe, then an arm wrestling match, which I lost, so I had to make the soup. Either way, I dedicate this recipe to my brother, Jimi. If you dedicate recipes in the first place.
Jimi Soup
2 cups chopped parsnips
2 cups chopped carrots
2-3 cups chopped potatoes
3 large onion slices
3 cloves garlic, minced
1-2 quarts chicken broth
8 Tbsp. flour
3/4 cup milk
3 Tbsp. fresh chopped chives
1/4 tsp. cayenne
1/2 cup shredded cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried parsley
Put the parsnips, carrots, and potatoes in a stock pot and sauté in bacon fat and/or butter. In a separate skillet, sauté the onion and garlic until onions are mostly clear. Add to stock pot. Pour 1 quart of chicken broth into the veggies. Whisk the milk and flour together and add to boiling broth mixture. Add more broth if necessary. Add remaining ingredients and mix. Done! Enjoy with warm bread and butter.
Jimi Soup
2 cups chopped parsnips
2 cups chopped carrots
2-3 cups chopped potatoes
3 large onion slices
3 cloves garlic, minced
1-2 quarts chicken broth
8 Tbsp. flour
3/4 cup milk
3 Tbsp. fresh chopped chives
1/4 tsp. cayenne
1/2 cup shredded cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried parsley
Put the parsnips, carrots, and potatoes in a stock pot and sauté in bacon fat and/or butter. In a separate skillet, sauté the onion and garlic until onions are mostly clear. Add to stock pot. Pour 1 quart of chicken broth into the veggies. Whisk the milk and flour together and add to boiling broth mixture. Add more broth if necessary. Add remaining ingredients and mix. Done! Enjoy with warm bread and butter.