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Cream Soup Duo

  • Preparation time
    30 minutes
  • Baking time
    20 minutes
  • Serves
    4 to 6 servings
Ingredients

Parsnip Soup

  • 4 large parsnips, peeled and cut into large pieces
  • 1 small onion, cut into large pieces
  • 1 small potato, peeled and cut into large pieces
  • 3 cups (750 mL) of chicken bouillon
  • Salt and ground pepper
  • 1/2 cup (125 mL) 15% M.F. Québon Ultra’Cream Country Style Cream

Beet Soup

  • 4 medium-sized beets, peeled and cut into large pieces
  • 1 small onion, cut into large pieces
  • 1 small potato, peeled and cut into large pieces
  • 2 cups (500 mL) chicken bouillon
  • Salt and ground pepper to taste
  • 1/4 cup (60 mL) 15% M.F. Québon Ultra’Cream Country Style Cream

Sour Cream Garnish

  • 1/2 cup (125 mL) Sour Cream
  • 1/2 cup (125 mL) 35% M.F. Québon Ultra’Cream Whipping Cream
  • 2 tbsp (30 mL) green onion, chopped
  • Ground pepper to taste
Preparation
  1. Combine the ingredients for each soup in a separate casserole, without the cream.
  2. Bring to a boil, season and let simmer on medium heat for 15 minutes.
  3. Add the cream and simmer for 3 minutes.
  4. Purée each soup to desired consistency with a blender.
  5. Reheat in their respective casseroles, if desired.
  6. In a bowl, combine the ingredients for the sour cream garnish. Set aside.
  7. Simultaneously pour the parsnip soup on one side of the bowl and the beet soup on the other.
  8. Garnish with a rosetta of sour cream.
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