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Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

"I had never tasted parsnips before I received a few pounds of them in my  co-op farm share. I made this soup, and I think I will forever be in love with the parsnip!" says contributor Alison Froese-Stoddard. A tester adds, "This was a unique and excellent soup. The mustard-maple syrup combination adds the perfect sweet and spicy flavors."
Serves 8

• 3 tablespoons  butter (can use part olive oil)
Melt in a heavy-bottomed soup pot until beginning to brown.

• 1 pound / 500 g parsnips (chopped)
• 2 medium  onions (chopped)
• 2 cloves garlic (minced)

Add and saute until onions are translucent but not brown.

• 6 cups / 1.5 L chicken or vegetable broth
• 1/4 teaspoon ground nutmeg

Add and  bring to a simmer. Cook until parsnips are soft, 40 minutes.

• 1/2 cup / 125 ml evaporated milk
Add and remove from heat. Pour into blender and puree until velvety smooth.

• 1/3 cup / 75 ml maple syrup
• 2 tablespoons Dijon mustard (or more for a spicier taste)
• salt to taste

Stir in. Serve garnished with 3/4 cup / 175 ml toasted pine nuts or other nuts.

Alison Froese-Stoddard, Winnipeg, Manitoba


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