Maple Parsnip Soup


from Simply in Season

3 TBS butter (can use part olive oil)
1 pound parsnips (chopped)
2 medium onions (chopped)
2 cloves garlic (minced)
6 cups chicken or vegetable broth
1/4 tsp ground nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup
2 TBS Dijon mustard
Salt to taste
Directions: Melt butter in a heavy-bottomed soup pot until beginning to brown. Add parsnips, onions, and garlic to pot and sauté until onions are translucent but not brown. Add broth and nutmeg – bring to a simmer and cook until parsnips are soft (about 40 minutes). Add evaporated milk and remove pot from heat. Pour mixture into a blender and puree until velvety smooth. Stir in
maple syrup, mustard, and salt. Serve garnished with 3/4 toasted pine nuts or other nuts.

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