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Author Notes: During my first (very) cold Michigan winter, I came up with this soup both to help ward off the cold and warm up my Southern Californian body. —russeaime
- 2 pounds parsnips
- 1/2 pound carrots
- 1 onion
- 1 quart chicken broth, preferably homemade
- 2 tablespoons olive oil
- 1/2 teaspoon chili pepper
- salt & pepper
- maple syrup
- Peel, core, and dice parsnips. Dice carrots and onion.
- Heat olive oil in large soup pot on medium-high. Add onions and cook until almost translucent, stirring often. Add carrots and parsnips. Let cook until soft, almost caramelized.
- Add chicken broth and bring to a boil. Lower temp and let simmer for 30 minutes. Then turn off the heat and let cool.
- When the mixture is cool enough, puree it (I like to use an immersion blender) and add chili pepper and salt and pepper to taste. Reheat mixture.
- Ladle soup into bowls and drizzle a small amount of maple syrup on each serving.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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