Popular Recipes: Cream of Parsnip Soup

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Cream of Parsnip Soup

"An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice)."

Ingredients :

• 1/4 cup butter
• 1 onion, chopped
• 1 teaspoon salt
• 4 cups chicken broth
• 2 pounds parsnips, peeled and chopped
• 2 cups low-fat milk
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 50M

• Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
• Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
• Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

Notes :

• Vegetable broth can be substituted for the chicken broth. Use whole milk instead of low-fat if preferred.
• Leek can be used in place of onion if desired.
• You can substitute white pepper for black pepper if desired.
• Instead of a hand blender, you can use a blender or food processor to whirl the soup in batches. Cover blender with a kitchen towel to avoid potential burns. Strain soup through a fine-mesh sieve for an ultra-smooth soup.

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