Maple Parsnip Soup (Dark Days Challenge)

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

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