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Cheese: Cheddar & Parsnip Soup

Source of Recipe

Moosewood Restaurant cookbooks


List of Ingredients

1 medium onion, chopped
1 teaspoon salt
2 tablespoons oil
2 teaspoons caraway seeds
1 pound parsnips, peeled and cubed
3 medium potatoes, peeled and cubed ( 1 1/4 lb)
3 cups water
1/4 teaspoon ground fennel seeds
3 cups medium sharp cheddar, grated
3 cups milk


Recipe

In a 3 quart saucepan, saute the onion with the salt in the oil on low heat until the onions become translucent, about 10 minutes. Mix in the caraway seeds and parsnips. Stir and simmer them gently for about 5 minutes. Add the potatoes and water. Bring the soup to a boil.

Moderately simmer for about 10-15 minutes, until the potatoes are tender and easily pierced with a fork. Remove the soup from the heat. Stir in the fennel and the cheese. When the cheese has melted, pour in the milk. Allow the soup to cool for 5-10 minutes. Then in a blender or food processor, puree the soup in batches. Gently reheat it, being careful not to let it boil. Serve hot. Serves 6.