Sunday, October 2, 2011

Parsnip/Pumpkin Beer Soup

2 tbsp olive oil
1 lb parsnips, peeled, trimmed, and chopped
1 large carrot, peeled and chopped
1 small onion, diced
1 stalk celery, chopped
two medium potatoes, peeled and chopped
one cup pumpkin beer
three cups water
two bouillon cubes
dash nutmeg

In a large pot, heat the olive oil; saute onion, carrot, and celery about five minutes. Season with salt, pepper, and nutmeg. Add parsnips and potatoes; saute about two minutes more. Add beer, water, and bouillon; bring to a boil, reduce to simmer; simmer about twenty minutes, until all veg are soft. Puree in a blender or with immersion blender. Garnish with sour cream (reduced fat works well) and croutons (homemade are always delicious), and serve with pumpkin beer.

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