This is a unique and excellent soup. The mustar-maple syrup combination adds the perfect sweet and spicy flavors.
3 tablespoons butter (can use part olive oil)
1 lb parsnips (chopped)
2 medium onions (chopped
2 gloves garlic (minced)
6 cups chicken or vegetable broth
1/4 teaspoon nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup
2 tablespoons Dijon mustard
salt to taste
3/4 cup pine nuts or other nuts
Melt butter in a heavy-bottomed soup pot until beginning to brown. Add parsnips, onions and garlic and saute until onions are translucent but not brown. Add broth and nutmeg and bring to a simmer. Cook until parsnips are soft, 40 minutes. Add evaporated milk and remove from heat. Pour into blender and puree until velvety smooth. Stir in maple syrup, mustard and salt. Serve granished with 3/4 cup toasted pine nuts or other nuts.
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