Maple Parsnip Soup

Name: Maple Parsnip Soup
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

10 ingredients

6 steps

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 saute 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.