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Recipe by Southern Living October 2003

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Recipe Summary

Yield:
Makes 4 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté celery and onion in hot oil in a large Dutch oven over medium-high heat 10 to 15 minutes or until tender. Add ginger, and cook 5 minutes.

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  • Add carrots, parsnips, and chicken broth to Dutch oven; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes or until carrots and parsnips are tender. Remove from heat; let cool slightly (about 5 to 10 minutes).

  • Process mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

  • Return purée to Dutch oven. Stir in half-and-half, salt, pepper, and, if desired, allspice and nutmeg; simmer, stirring occasionally, over low heat 10 minutes or until thoroughly heated.

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