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Preparation Time:
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30 minutes
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Cooking Time:
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20 minutes
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Portions:
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4 to 6
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Ingredients: Parsnip Soup
4 large parsnips, peeled and cut in large pieces
1 small onion cut in large pieces
1 small potato, peeled and cut in large pieces
3 cups (750 ml) of chicken bouillon
Salt and ground pepper to taste
1/2 cup (125 ml) 15% country style Ultra’cream* or Sealtest 18% cream
Ingredients: Beet Soup
4 medium-sized beets, peeled and cut in large pieces
1 small onion cut in large pieces
1 small potato, peeled and cut in large pieces
2 cups (500 ml) chicken bouillon
Salt and ground pepper to taste
1/4 cup (60 ml) 15% country style Ultra’cream* or Sealtest 18% cream
Sour Cream Garnish
1/2 cup (125 ml) Sealtest 14% m.f. sour cream
1/2 cup (125 ml) 35% Ultra’cream* or Sealtest whipping cream, whipped
2 tbsp. (30 ml) green onion, chopped
Salt and ground pepper to taste
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Preparation
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1.
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Combine the ingredients of each of the soups in two separate casseroles, without the cream.
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2.
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Bring to a boil, season and let simmer on medium heat for 15 minutes.
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3.
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Add the cream and simmer for 3 minutes.
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4.
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Purée each soup to desired consistency with a blender.
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5. |
Reheat in their respective casserole, if desired. |
6. |
In a bowl, combine the ingredients of the sour cream. Set aside. |
7. |
Simultaneously pour the parsnip soup on one side of the bowl and the beet soup on the other. |
8. |
Garnish with a rosette of sour cream. |
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