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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.

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