Wednesday, February 16, 2011

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.***


  1. Thanks for finally posting this! I'm out of maple syrup, so I'll see if they have any at the winter market at Cornell Cooperative Extension tonight and hopefully make the soup tomorrow night. Sounds yummy!

  2. I finally got around to making this soup tonight. It is DELICIOUS! I highly recommend it.