Parsnip Soup

Name: Parsnip Soup
Ingredients: 1/2 cup finely chopped onion; 1 garlic clove, minced; 1 teaspoon minced peeled gingerroot; 1/2 cup thinly sliced carrot; 1/2 cup thinly sliced celery; 1/8 teaspoon dried thyme, crumbled; 2 tablespoons unsalted butter; 3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices (about 2 cups); 2 cups chicken broth; freshly grated nutmeg to taste

10 ingredients

4 steps

Ingredients

1/2 cup finely chopped onion
1 garlic clove, minced
1 teaspoon minced peeled gingerroot
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/8 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices (about 2 cups)
2 cups chicken broth
freshly grated nutmeg to taste

Directions

1

In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened.
2

Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender.
3

Puree the soup in a blender and return to the pan.
4

Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.