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
Ingredients
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2 pounds
parsnips
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1/2 pound
carrots
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1
onion
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1 quart
chicken broth, preferably homemade
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2 tablespoons
olive oil
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1/2 teaspoon
chili pepper
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salt & pepper
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maple syrup
Directions
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Peel, core, and dice parsnips. Dice carrots and onion.
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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.
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Add chicken broth and bring to a boil. Lower temp and let simmer for 30 minutes. Then turn off the heat and let cool.
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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.
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Ladle soup into bowls and drizzle a small amount of maple syrup on each serving.
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