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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âMy mum used to make this recipe at home in England, where parsnips are more widely used than here. Itâs very aromatic and has a nice bite from the curry and pepper.â Julie Mathieson â Bristol, Tennessee Ingredients:
1 large onion, chopped |
1 large carrot, chopped |
1 tablespoon butter |
1 pound parsnips, peeled and chopped |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 teaspoon curry powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup fat-free milk |
Directions:
1. In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
2. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through. Yield: 6 servings.
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