Maple-Parsnip Soup

This is going to either be a hit or miss with my viewing public.  However like all of my meals it is a cheap, yet hearty meal, easy to whip up on a cold night.  I always try to gear my meals according to the season, what is fresh, local and ultimatly in season.

Personally I love parsnips, they are not as widely accepted in my household, but I do make them occasionally to satisfy my palate, and to give everyone some variety.  (that gives me an idea for a post, but I will save that thought for a later time)

If you love parsnips, you will love this soup, no doubt about it! It came from my Mother, who found it in a cookbook by a Canadian author, but that is the extent of my knoledge of  its origin.

3 Tbs olive oil or butter
1 pound parsnips, peeled and chopped
2 cloves garlic, minced
6 cups chicken or vegetable broth
1/2 cup evaporated milk
1/3 cup maple syrup
2 Tbs Dijon mustard
salt to taste

Melt butter (or heat olive oil) in a soup pot.  Add parsnips, onion and garlic and saute until onions are translucent but not brown.  Add broth and nutmeg, bring to a simmer and cover cooking until parsnips are soft. (30-40 minutes) Remove from heat and add evaporated milk.  Puree soup in a blender or with a hand blender until smooth.  Return to pot and add maple syrup, mustard and salt.

****A tip for adding the mustard, add it like you would add an egg to hot milk.  Pour a small amount of the hot soup into a bowl with the mustard and whisk, then add the entire mixture to the rest of the batch, that way the mustard will not be lumpy.***