Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.
buttermilk
Ingredients
- 8 cups chopped carrots
- 6 cups chopped peeled parsnips
- 4 cups chicken broth
- 3 cups water
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 tablespoons butter
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon peeled grated horseradish
- 1 teaspoon minced fresh gingerroot
- 2 cups buttermilk
- Sour cream
- Fresh dill sprigs, optional
Directions
- Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes.
- In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.
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