Tuesday, November 7, 2017

Parsnip, Sweet Potato and Watercress Chowder
1/4C unsalted butter
4C ½-inch cubes peeled parsnips (about 4 large)
1-1/2C chopped onion (1 large)
3 – 4C chicken stock
1C chopped peeled Granny Smith apple (about 1 medium)
1-1/2C ½-inch cubes peeled sweet potato (about 1 large)
¼ tsp. nutmeg
salt and pepper to taste
1/4C cream
4C watercress sprigs (tops of 2 bunches) or arugula

Melt the butter in a large pot; add parsnips and onion and sauté until onion softens.  Add 3 cups stock and apple.  Cover and simmer until parsnips are tender, about 12 minutes.  Puree 2 cups parsnip mixture in blender until very smooth and return puree to the pot.  Add the sweet potato cubes, nutmeg, salt and pepper to taste.  Cover and simmer until sweet potato cubes are tender, about 12 minutes.  Add cream and bring to a simmer.  Stir in watercress and continue to stir until it wilts.  Add more stock if necessary.  Season with salt and pepper.
MAKES:  6 servings

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