Pulled out some parsnips from the garden today so that I could make this soup. It amazes me that the parsnips could spend the whole winter in the ground and come out tasting so sweet and tasty.
Ingredients125 ml (1/2 c) chopped onions
1 clove garlic, minced
5 ml (1 tsp) minced ginger
125 ml (1/2 c) chopped carrots
125 ml (1/2 c) chopped celery
pinch of thyme
30 ml (2 tbsp) butter
375 g (¾ lb) parsnips, chopped – about 500 ml (2 c)
500 ml (2 c) chicken broth
nutmeg to taste
Cook first six ingredients in butter until onion is soft. Add parsnip and broth. Simmer covered for 15 minutes. Puree, return to pan, add nutmeg and enough water to thin to desired consistency. Salt and pepper to taste.