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Ingredients50 m servings 145
Original recipe yields 4 servings
- Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
- Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.
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Per Serving: 145 calories; 3.5 27.8 2.8 8 162 Full nutrition
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