I have this recipe and two others left to post. I made this one tonight, and I think it would be great for a nice, hearty meal during the winter. It was good tonight...just a little warm for a summer day!
3 T extra-virgin olive oil
1 large red onion, diced
4. cloves garlic, smashed
1 T paprika
Kosher salt
3 T flour
6 oz kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
14 oz small red-skinned or new potatoes, quartered
1 T cider vinegar
Freshly ground pepper
1/4 c sour cream
1. Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic, cook, stirring occasionally, until soft and glistening, about six minutes. Add paprika and 1 t salt, cook until the oil turns deep red, about one minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in four cups water. Ad the kielbasa, carrots, parsnips, potatoes, and 1.5 t salt.
2. Bring the soup to a boil, then reduce to a simmer. Cover and cook until the veggies are tender and the broth has thickened; about 20 minutes. Add the vinegar and season with pepper.
3. Serve and dollop sour cream on each bowl. Of course, if you leave it off, it will save about 92 calories per serving!
This was good! I have never had parsnips before. I thought they tasted like carrots. I think I told my mom they were turnips. I keep getting them confused. It tastes really good to dip bread in this one!
I have to work tonight. I will have to try to remember to post about our trip this weekend some other time! Have a great night:)
1 comment:
Yes, you did tell me they were turnips. I have never eaten parsnips. I don't even know what they are. I always assumed it was something like parsley.
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