Author Notes
Easy savory fall soup. Can be served cold or hot —Judi
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Ingredients
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2 small
Onions
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2 stalks
Celery
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2 tablespoons
Butter
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2 tablespoons
Ginger
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2 cloves
Garlic
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3 pounds
Parsnips
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5-6 cups
Chicken broth
Directions
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Sauté onion, garlic, ginger and celery in butter until soften. Add peeled and cut up parsnips and chicken broth
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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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