Subject: Apple and Parsnip Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 26 2000 - 19:01:43 EST
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F O O D F U N N Y
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Here's a genuine gastronomic groaner from reader Ann Ahlswede:
A local policeman had just finished his shift one cold November
evening and was at home with his wife. "You just won't believe what
happened this evening, in all my years on the force I've never seen
anything like it."
"Oh yes dear, what happened ?"
"I came across two guys down by the canal, one of them was drinking
battery acid and the other was eating fireworks."
"Drinking battery acid and eating fireworks!! What did you do with
them?"
"Oh that was easy. I charged one and let the other off."
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T O D A Y ' S R E C I P E
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I love parsnips no matter how they're cooked, and the apples make an
irresistible combination.
Apple and Parsnip Soup
4 Tbs butter
1 1/2 lb (700 g) parsnip, scrubbed and coarsely chopped
1/2 lb (225 g) Rome apples, peeled, cored and chopped
1 qt (1 L) chicken stock
1 tsp fresh sage, chopped
1 tsp fresh parsley, chopped
Salt
Freshly ground black pepper
2 egg yolks, beaten
Melt the butter in a medium saucepan, and cook the parsnips and
apples, tossing well until coated. Cover and cook gently over low
heat 10-15 minutes, stirring occasionally, until the apple juices
start to run. Pour in the stock and add the sage, parsley, salt and
pepper. Bring to the boil, then simmer gently 30-40 minutes or until
parsnips are soft.
Pass through a food mill or puree in a blender or food processor until
smooth. Return to pan and reheat gently. Add a little hot soup to
the egg yolks, stirring well, then add the eggs to the soup. Do not
allow to boil. Serves 8.
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