|
Preheat oven to 450°F. Coat a large baking
sheet with cooking spray.
2
Place potato tots on the prepared baking sheet.
Bake until golden and crispy, 20 to 25 minutes.
3
Meanwhile, heat oil and butter in a large pot
over medium heat. Add carrot, parsnip, celery
and onion. Cook, stirring occasionally, until
the vegetables start to soften, about 5
minutes. Stir in flour and cook, stirring, for
1 minute. Stir in broth, chicken (or turkey),
garlic powder, onion powder, marjoram and sage.
Bring to a boil over medium-high heat, stirring
occasionally. Reduce heat and simmer until
thickened and bubbly, about 2 minutes. Remove
from heat. Stir in peas and half-and-half.
4
Arrange the potato tots over the surface of the
soup. Serve topped with parsley.
|
