Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Recipe by Southern Living October 2003


Recipe Summary test

Makes 4 quarts


Ingredient Checklist


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.

  • 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.