"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.
