(815) 988-3334


Meet Sylvia


Seasonal Recipes


Autumn Soup


1 ½ pounds sweet potatoes, peeled and cubed
2 parsnips, peeled and cubed
3 tablespoons butter
5 cups chicken stock
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream


In large sauce pan, melt butter and sauté potatoes and parsnips for 5 minutes over medium high heat.
Add chicken stock, bring to a boil.  Lower heat, cover pot and simmer for45 minutes, until potatoes are tender.
Using either a mixing wand or blender*, puree potatoes, parsnips & stock until smooth.
Add salt, pepper & cream.  Return to simmer.  Taste for seasoning & serve.

Serves 6

*If using a blender, puree in two batches, placing a towel over the lid of the blender, so there isn’t any problems with the hot liquid.
© 2012 Sylvia's Kitchen. All rights reserved.