Rated 3.3 stars by 4 users
Soup & Stew
European
2 servings
20 minutes
40 minutes
1 tablespoon olive oil
½ cup water
1 sprig thyme
1 cup carrots, chopped (5 oz./1 large carrot)
1 cup parsnip, chopped (5 oz./1 large parsnip)
1 cup Granny Smith apple, chopped (5 oz./1 medium)
1 cup leeks, sliced, mostly white and light green (2.5 oz./1 large leek)
2 cups reduced sodium chicken stock
Salt and pepper to taste
Warm the olive oil over medium heat in a 4-quart pot. Add the carrots, parsnips and thyme sprig, stir for 1 minute, and then cover with the water.
Cover for 4 minutes to steam, until it’s easy to spear the vegetables with a fork and about half the liquid remains.
Add the apple and the leek, season with a few grinds of pepper and stir for another minute, until most of the liquid has been absorbed.
Add 2 cups of chicken stock and simmer for 20 minutes.
Remove the thyme sprig and carefully pour the mixture into the blender. Blend until smooth and season to taste.
