Maple Parsnip Soup

Maple Parsnip Soup

“I had never tasted parsnips before I received a few pounds of them in my  co-op farm share. I made this soup, and I think I will forever be in love with the parsnip!” says contributor Alison Froese-Stoddard. A tester adds, “This was a unique and excellent soup. The mustard-maple syrup combination adds the perfect sweet and spicy flavors.”  [Simply in Season cookbook by Mary Beth Lind and Cathleen Hockman-Wert]

“This cookbook reflects a commitment to eat what is in season. Enjoy the flavors and gifts of this book.” — Graham Kerr (The Galloping Gourmet)

Serves 8

• 3 tablespoons  butter (can use part olive oil)
Melt in a heavy-bottomed soup pot until beginning to brown.

• 1 pound / 500 g parsnips (chopped)
• 2 medium  onions (chopped)
• 2 cloves garlic (minced)
Add and saute until onions are translucent but not brown.

• 6 cups / 1.5 L chicken or vegetable broth
• 1/4 teaspoon ground nutmeg
Add and  bring to a simmer. Cook until parsnips are soft, 40 minutes.

• 1/2 cup / 125 ml evaporated milk
Add and remove from heat. Pour into blender and puree until velvety smooth.

• 1/3 cup / 75 ml maple syrup
• 2 tablespoons Dijon mustard (or more for a spicier taste)
• salt to taste
Stir in. Serve garnished with 3/4 cup / 175 ml toasted pine nuts or other nuts.

Thanks to cousin Chris Smith for sharing this recipe.

It is absolutely delicious!


About hopeseguin

Who am I? I'm still discovering just who I am, I suppose. A. Powell Davis writes that "Life is just a chance to grow a soul."

Posted on December 18, 2009, in recipes and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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