07 Oct Golden Potato Soup
One and half pounds Yukon gold potatoes – Peeled and chopped
Two parsnips – peeled and chopped
One onion – chopped
Three stocks of celery – chopped
2 tablespoons olive oil
1 tablespoon minced garlic
4 cups vegetable or chicken broth
1 cup water
3 cups cauliflower florettes (you can use frozen)
1 tablespoon chopped chives for garnish
Fall is in the air and there’s no better way to start a Yom Tov meal then with a bowl of delicious soup. Try this as a nice change to the regular chicken soup. Your family and guests will love it.
In a stock pot heat the oil on medium and add chopped onion and celery. Season with salt and cook 6 to 8 minutes until golden and softened. Add the garlic and cook for one more minute. Add the remaining ingredients and cover and cook over low flame approximately 2 to 3 hours until all vegetables are tender. Purée the soup with an immersion blender until smooth. Season with salt and pepper to taste and garnish with the chives to serve.