Italian Flag Potato Soup With Carrots And Turnips

Recipe Ingredients

		= {Minestrina Tricolore} =
3		Potatoes - peeled, chopped
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
1		Onion - finely chopped
1		Turnip - finely chopped
1		Carrot - finely chopped
5 tablespoons	75ml	Grated Parmesan cheese
1 cup	237ml	Milk
2 cups	474ml	Weak vegetable or beef stock
		Salt - to taste
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

Put potatoes in a large saucepan and just cover with water. Bring to a boil, cover, and cook on medium heat until the potatoes are tender. Puree them in their liquid and set aside.

In another large saucepan, saute the onion with all the butter and oil until it is golden. Add the carrot and turnip, and cook for 2 minutes. Don't overcook -- they've got to keep their crunch.

Pour the potatoes into the vegetables, stir in the cheese, milk, and stock, and bring to a good simmer. Cook for a few minutes, stirring, season to taste, then remove from the heat.

Stir in the parsley, ladle into bowls, and serve immediately, passing a separate dish of freshly grated Parmesan on the side.

Serve hot to 4 to 6 people as a first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.