Cream of Parsnip Soup

Parsnips are a lot like carrots, with a little more personality! They blend beautifully with onion, shallot, a little butter and skim milk to make a creamy, comforting soup that’s perfect with a salad and some crusty bread.

Ingredients:

• 1 mild onion, chopped
• 4 tablespoons butter
• 1 teaspoon salt
• 1 small shallot or garlic clove (minced)
• 2 pounds parsnips (peeled and chopped)
• 4 cups low-salt chicken broth or vegetable broth
• 2 cups low-fat or whole milk
• Salt and pepper to taste

Mild fresh herbs like parsley, chives or chervil for garnish

Directions:

1. In a large heavy saucepan, melt the butter and add the chopped onion and 1 teaspoon of salt. Cook over medium heat until the onion is translucent – about 10 minutes. Add the minced shallot or garlic and cook over low heat for one or two minutes until fragrant but not brown.
2. Add the parsnips and broth, and increase the heat until the mixture comes to a boil. Reduce the heat and simmer for 20 minutes or until the parsnips are tender.
3. Transfer the mixture to a large bowl. Then, working in batches, place 1/3 of the mixture in a blender or food processor. Vent the lid and cover with a kitchen towel. Pulse a few times to release the steam within the parsnip pieces before blending. Be sure to work in small batches to avoid overflow and burns.
4. Return the pureed soup base to the saucepan. Add the skim milk and heat through over low heat. Stir occasionally to avoid sticking and curdling.
5. Season to taste with salt and pepper.

Garnish with fresh herbs if desired.