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Creamy parsnip soup

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I think parsnips are an underused vegetable, and they appear in my cooking almost daily from October to April.  I usually make a cream of parsnip soup, which works like any other cream soup, but if you have a few extra ingredients, the creamy parsnip soup is a treat.  I fully admit that this would not be a Home Front recipe, since cream was available for purchase during the war.  Still, it is nice to manage a treat like this once in a while.

Peel and chop one medium onion and three medium parsnips.  Saute both together in about 2 Tbl of butter in your sauce pan, along with a sprinkle of salt and pepper.  Add enough water to make up soup for four people, somewhere between 2 and 4 cups.  Gently boil parsnips until soft.

Once soft, puree the parsnips and broth with an immersion blender until smooth.  Add in 1 Tbl of cream, and adjust salt and pepper.  If desired, add in another tablespoon of cream.  Reheat, and serve topped with a pinch of parsley.

Variations:  You can also swap out a parsnip for a potato, so that you use one potato and two parsnips.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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