Ryan's Cream of Parsnip Soup
Adapted from Jessica Prentice’s Full Moon Feast
2 tablespoons “unsalted butter baby”
3 leeks peeled, rinsed well, and sliced
4 parsnips, chopped chunky
4 or more cups chicken stock
1 bay leaf
1 cup Greek yogurt (Fage is good)
Salt and pepper
Melt butter and add leeks. Saute until they smell sweet. Add parsnips and sauté for another few slow minutes. Add stock, a bit of salt and the bay leaf. Simmer, with the lid on, until parsnips can be pierced easily with a knife. Remove bay leaf and puree. Fold in the yogurt and season again with salt and pepper. If serving to foodies, place a dollop more yogurt on top, for fanciness.
Search One for the Table...
Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
For This We Left Egypt?
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