Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Green onions (white and -peeled and cut into
-green parts), chopped -1/2-inch cubes
1 tb Olive oil 2 c Water
3 md (about 1 lb) red potatoes, 1 cn (14 1/2-oz) vegetable broth
-peeled and cut into 1/4 ts Salt
-1/2-inch cubes 2 tb Chopped fresh dill
3 md (about 3/4 lb) parsnips,

1. In 3-quart microwave-safe bowl, combine green onions and olive oil;
microwave on high (100 percent) 1 minute.

2. Add potatoes, parsnips, water, vegetable broth, and salt; cover and
microwave on high 10 minutes. (If microwave does not have carousel,
rotate bowl every 3 minutes.) Stir soup mixture and microwave on
high, uncovered, 5 minutes longer or until vegetables are very tender.

3. Drain and reserve cooking liquid from vegetables. Stir dill into
vegetables. Place half of vegetables in blender or food processor
fitted with chopping blade; add iust enough reserved cooking liquid
to #over vegetables. Blend or process until thick puree forms.

4. Transfer puree to serving bowl and repeat with remaining
vegetables and enough cooking liquid to cover. Combine second batch
of puree with first batch in serving bowl and stir in part or all of
remaining cooking liquid to achieve desired consistency. Serve
immediately.

Country Living/Feb/94 Scanned fixed by DP GG

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