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Author Notes: Easy savory fall soup. Can be served cold or hot —Judi
- 2 small Onions
- 2 stalks Celery
- 2 tablespoons Butter
- 2 tablespoons Ginger
- 2 cloves Garlic
- 3 pounds Parsnips
- 5-6 cups Chicken broth
- Sauté onion, garlic, ginger and celery in butter until soften. Add peeled and cut up parsnips and chicken broth
- Cook until parsnips are softened. Put in blender in batches (being careful to put top on on tight, it will be hot). Blend until soupy. Too thick add more chicken broth.
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