454 g PRODUCT OF MEXICO, NO. 1 GRADE
In a saucepan, melt the butter. Add the onions, turnip and parsnip. Over high heat, stir for a few minutes until the onions are coloured and the turnip and parsnip are lightly browned. Add the broth and cook over low heat for 20 minutes. Let rest, then reduce to a purée with a hand mixer (or blender). Over low heat, add the milk and coconut milk. Season with a pinch of nutmeg and a few drops of Pernod. Season to taste. Cook another 10 minutes for the flavours to blend.
Use the same procedure for the carrot soup. In a saucepan, melt the butter, and add the onion and carrots. Over high heat, stir for a few minutes and add the broth. Cook over low heat for 20 minutes. Let rest, then reduce to a purée. Over low heat, add the milk, a pinch of turmeric and season to taste. Cook for 10 minutes on very low heat.
In heat resistant glass cups, pour a ladle of the turnip soup, then very gently pour in a second ladle of the carrot soup. Garnish with a dollop of whipped cream and some purple basil leaves.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.