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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Pureeing gives this earthy vegetable soup an elegant velvety texture. It makes a soul-satisfying addition to any fall or winter menu.
Pareve Or Dairy
Yield. 6 To 8 Servings

• 2 tablespoons margarine for pareve (use butter for dairy)
• 1 1/2 pounds parsnips, peeled and chopped
• 1 carrot, peeled and chopped
• 1/2 onion, chopped
• 1 celery stalk, chopped
• 6 cups vegetable broth
• 1 bay leaf
• 2 cups liquid nondairy whipped topping for pareve (use heavy cream for dairy)
• Salt, white pepper and freshly grated nutmeg to taste

Melt margarine or butter in soup pot, add vegetables and saute until onions are soft.

2. Add broth and bay leaf and bring to boil. Simmer 20 to 25 minutes, or until vegetables are tender. Remove bay leaf and puree.

3. Return to pot and add liquid whipped topping or heavy cream, salt, pepper and nutmeg. Serve hot.


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