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Cream of parsnip soup

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This is the more austere version of yesterday’s soup, but it’s still yummy…

Peel and chop a medium onion and three medium parsnips.  Saute the onion well in a bit of oil, then add in the parsnip and saute until the parsnip has softened and the onion has browned.  This adds a bit of depth to the flavor of the soup.  Add in a few teaspoons of salt and pepper, and enough hot water to make up soup for four people (about three cups).   Boil gently until parsnip is definitely soft and puree with a hand blender.  At this point, you can add in a bit of milk to make it creamier, but you don’t have to.

Adjust seasonings to taste and top with either cracked pepper or parsley to serve.


About Kara

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

One response »

  1. Pingback: Creamy parsnip soup « Austerity and Prosperity

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