|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Parsnip Soup With Apples|
Served hot or cold it is a creamy soup. Can be served as an appetizer or light entree. If too thick add more chicken broth, milk or water.
How to make it:
- 1 pound parsnips, peeled and cut into rounds
- 2 cups fat-free chicken broth [or vegetable broth]
- 2 teaspoons canola oil [or olive oil]
- 1 medium onion, chopped
- 2 medium apples, peeled and chopped
- 1/2 teaspoon dried thyme, crushed
- l/4 teaspoon sea salt
- l/4 teaspoon fresh ground black peppercorns
- 1 can (12oz) evaporated skim milk [or other BTD compliant milk]
- Combine the parsnips and chicken broth in a saucepan and bring to a boil.
- Reduce the heat to low and cook covered for about 20 minutes or until parsnips can be easily pierced with a fork.
- Heat the oil in a large pot over medium-low heat.
- Add the cooked parsnips, reserving the cooking stock to add later.
- Cook the parsnips over medium-high heat, stirring frequently until lightly browned.
- Add the chopped onion and apples and continue to cook, covered over low heat for 30 more minutes or until onions are soft and translucent.
- Add the reserved cooking stock, thyme, sea salt and fresh ground black peppercorns, and mix well.
- Cool slightly then spoon mixture in a blender or food processor.
- Add the canned milk and blend until smooth.
- Pour the soup back into the cooking pot.
- Serve immediately for hot soup, cool to room temperature or refrigerate for cold soup.
- Makes 6 servings.