Parsnip, Yam, And Watercress Chowder
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
41
Spice
40
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)1.5 cups
Onion (chopped about 1 large)1 tsp
Ground Nutmeg (freshly)1 cup
Whipping CreamDirections:
1
Mix in cream, then watercress
2
Melt butter in heavy large pot over medium heat
3
Add parsnips and onion
4
Sauté until onion softens, about 5 minutes
5
Add 3 cups broth and apple
6
Cover and simmer until parsnips are tender, about 12 minutes
7
Puree 2 cups parsnip mixture in blender until very smooth
8
Return puree to pot
9
Add yam cubes and nutmeg
10
Cover and simmer until yam cubes are tender, about 12 minutes
11
Mix in cream, then watercress
12
Stir until watercress wilts, about 2 minutes
13
Thin chowder with more broth, if desired
14
Season to taste with salt and pepper
15
Melt butter in heavy large pot over medium heat
16
Add parsnips and onion
17
Sauté until onion softens, about 5 minutes
18
Add 3 cups broth and apple
19
Cover and simmer until parsnips are tender, about 12 minutes
20
Puree 2 cups parsnip mixture in blender until very smooth
21
Return puree to pot
22
Add yam cubes and nutmeg
23
Cover and simmer until yam cubes are tender, about 12 minutes
24
Stir until watercress wilts, about 2 minutes
25
Thin chowder with more broth, if desired
26
Season to taste with salt and pepper