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.”
3 tablespoons butter (can use part olive oil)
Melt in a heavy-bottomed soup out until beginning to brown.
1 pound parsnips (chopped)
2 medium onions (chopped)
2 cloves garlic (minced)
Add and saute until onions are translucent but not brown.
6 cups chicken or vegetable broth
¼ teaspoon ground nutmeg
Add and bring to a simmer. Cook until parsnips are soft, 40 minutes.
½ cup evaporated milk
Add and remove from heat. Pour into blender and puree until velvety smooth.
1/3 maple syrup
2 tablespoons Dijon mustard (or more for a spicier taste)
salt to taste
Stir in. Serve garnished with ¾ cup toasted pine nuts or other nuts.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.