Parsnip Soup

By LittleKathy

Tara Downs

Ingredients

• 1/3 cup unsalted butter
• 4 medium parsnips, peeled and diced (1/2 inch or 1 cm)
• 3/4 cup diced onions
• 1 sprig fresh thyme
• 1/4 tsp. sugar
• 1/4 tsp. salt
• Freshly ground pepper to taste
• 5 1/2 cups chicken or vegetable stock
• 1/4 c. rice and 2/3 c. whipping cream
• Or
• 1/3 c. rice and 2/3 c. milk
• Finely chopped fresh chives or parsley for garnish, optional
• Can add a few drops of Tabasco (20)

Preparation

Step 1

Heat butter in saucepan over medium-low heat. Add parsnips, onions, thyme, sugar, salt and pepper; sauté without browning, for about 10 minutes, stirring frequently. (Parsnips to this stage make a good vegetable.)
Add stock and rice; bring to a boil. Reduce heat and simmer, uncovered, for 20 to 25 minutes. Remove thyme sprig and discard.

Puree soup in blender, in batches until smooth; Return to saucepan and sir in cream; heat through stirring frequently ( do not boil). Add Tabasco if desired. Garnish with chives if desired.

Parsnips also in:
Baked stuffed potato with roots and ginger (High Plains Prairie Book p. 113)
Roasted root soup (Prairie book p. 37)
Use first 5 ingredients in soup as a vegetable