[Spiced Parsnip Soup]
Source: Times Colonist
Ingredients
- 3 tbsp butter
- 1 ½ lbs. parsnips, (about 4 med) peeled, halved length wise
- ½ medium onion, chopped
- 1 clove garlic, chopped
- 1 tbsp ginger, coarsley chopped
- 2 tbsp flour
- 4 cups chicken stock, or vegetable stock
- Salt and pepper to taste
- ⅛ tsp nutmeg
- ⅛ tsp ground cloves
- ¼ cup whipping cream
- 2 tsp maple syrup
- 2 tsp balsamic Vinegar
Directions
1. Melt butter in pot over medium. Add parsnips, onion, garlic and ginger. Cook until softened - about 4-5 minutes. Mix in flour until well combined. While stirring, slowly pour in the stock. Mix in the nutmeg and clove. Bring to gentle simmer; gently simmer the soup until the parsnips are very tender, about 15 minutes. |
2. Purée the soup in a blender or food processor. Return the soup to the pot and bring back to simmer: season with salt and pepper. Combine the maple syrup and balsamic vinegar in small bowl. Ladle soup into bowls. Drizzle the top of each bowl of soup with maple-balsamic mixture. |
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Categories
SoupsKeywords
parsnip soup maple balsamic, vegie[ Back to top ]
