Maple Parsnip Soup, I really wanted to like you. You were so quick and easy, I was able to fit you in while spending 40 minutes on the treadmill. You feature some of the best produce that Michigan has to offer–parsnips and maple syrup.
Alas, even though your flavor was delicious, your texture would have been much sweeter with some chunks of parsnip left to give some bite. DH had to run to Subway so we could feel that we had eaten something. Next time, my dear, we shall leave some of you out while the boat motor does its thing.
from Simply in Season
3 Tbs butter
1 lb parsnips
2 medium onions, chopped
2 cloves garlic, minced
6 cups chicken broth
1/4 tsp nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup
2 Tbs Dijon mustard
salt to taste
1. Melt butter in a heavy bottomed soup pan until the butter starts to brown.
2. Add parsnips, onions, and garlic and saute’ until onions are translucent (but not brown).
3. Add broth and nutmeg and simmer until parsnips are soft, about 40 minutes.
4. Add evaporated milk and remove from heat. Puree’ using an immersion blender.
5. Stir in maple syrup and mustard. May garnish with toasted pine or other nuts.
Servings: 8
Nutrition Facts
Serving size: 1/8 of a recipe (10.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 182.14
Calories From Fat (34%) 61.65
% Daily Value
Total Fat 6.96g 11%
Saturated Fat 3.82g 19%
Cholesterol 16.02mg 5%
Sodium 644.87mg 27%
Potassium 496.54mg 14%
Total Carbohydrates 24.85g 8%
Fiber 3.43g 14%
Sugar 14.14g
Protein 6g 12%
Recipe Type: Soups
Wow! This looks like a wonderful soup indeed! You had me a maple!
Love the toasted nuts on top, looks like pecans in the photo!
Regards,
CCR
=:~)
.-= Cajun Chef Ryan´s last blog ..Flat Iron Steak with Pineapple Salsa =-.
I cant wait to make this!!!! YUM!!!
.-= Jennifer´s last blog ..<a href=\ =-.
I have that cookbook and I’ve never been tempted to make that soup – just sounded too sweet. I like parsnips and the like to be more savory. For my dark days this week, I roasted sweet potatoes with nothing but salt and pepper.
Did you like the taste, just not the texture?
I have a pureed squash soup that then I put ravioli or other pasta/cheese in at the end. Fabulous taste and good texture too – keep the pasta very al dente. Maybe that would work with Maple Parsnip Soup.