Luscious Parsnip Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 -4 tablespoons olive oil
• 1 lb parsnip, peeled and thinly sliced
• 1 cup celery, chopped
• 3 tablespoons flour
• 1/4 cup parsley, chopped
• 1/8 teaspoon pepper
• 4 cups vegetable broth
• salt
• grated parmesan cheese

Recipe

• 1 in a large, heavy saucepan, heat oil then stir in parsnips and celery. cover and cook over medium-low heat for 10 minutes, stirring several times.
• 2 place the cooked vegetables in a blender with the flour, parsley, and pepper. (note- can blend at this point at high speed and then freeze this for future use.) add 3 cups broth and blend at high speed. i do not find it necessary to put all 3 cups of broth in for the blending, thereby cutting down on the mess if using a cuisinart.
• 3 return to saucepan and whisk in remaining broth. simmer over low heat a few more minutes. salt to taste.
• 4 serve with parmesan to sprinkle on top.
• 5 note: the original recipe calls for chicken broth. as i am allergic to all things chicken, i use rapunzel vegan vegetable buillion exclusively and always receive rave reviews on the taste of the broth.