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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Tasty - given to me by a friend. Ingredients:
3 tablespoons butter (can use part olive oil) |
1 lb parsnip, chopped |
2 medium onions, chopped |
2 garlic cloves (minced) |
6 cups chicken broth |
1/4 teaspoon ground nutmeg |
1/2 cup light cream |
1/3 cup maple syrup |
2 tablespoons dijon mustard, ' (or to taste) |
salt |
Directions:
1. Melt butter in a heavy-bottomed soup pot until beginning to brown.
2. Add parsnips, onions, and garlic and sauté until onions are translucent but not brown.
3. Add chicken broth and nutmeg and bring to simmer. Cook until parsnips are soft, 40 minutes.
4. Add evaporated milk and remove from heat.
5. Pour into blender and puree until velvety smooth. Stir in remaining ingredients.
6. Serve garnished with nuts or croutons.
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