Name: Parsnip Soup
Ingredients: 1 tbsp (15 mL) each butter and vegetable oil; 2 Ontario Onions, diced; 1 lb (500 g) Ontario Parsnips, scrubbed and sliced into 1/2-inch (1 cm)thick coins; 1 tsp (5 mL) dried rosemary leaves; 2 cups (500 mL) sodium-reduced chicken broth; 2 cups (500 mL) 5% cream; Salt and pepper

Yields1 Serving

1 tbsp (15 mL) each butter and vegetable oil

2 Ontario Onions, diced

1 lb (500 g) Ontario Parsnips, scrubbed and sliced into 1/2-inch (1 cm)thick coins

1 tsp (5 mL) dried rosemary leaves

2 cups (500 mL) sodium-reduced chicken broth

2 cups (500 mL) 5% cream

Salt and pepper

In large saucepan, melt butter with oil over medium heat; cook onions, stirring often for 5 to 7 minutes or until softened and golden brown. Add parsnips and rosemary; cook, stirring for 1 minute.

Add broth and bring to boil over high heat. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes or until parsnips are very soft.

Add cream, stirring well. In a blender, purée until smooth. Season with salt and pepper to taste. Return to heat if cooled down, or serve right away. (Can be made 1 day in advance and reheated over low heat.)

CategoryDinner

Ingredients