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Maple Parsnip Soup

Ron Pollock

For Dinner ( Vegetarian, Soups )


Published on

15 minutes to prepare and 50 minutes to cook

Serves 8


1 lb Parsnips
2 med Onions
2 Garlic Cloves
1/4 tsp Grated Nutmeg
6 cups Chicken Stock
1/3 cup Butter
1/2 cup 35% cream
2 tbsp Dijon mustard
1/3 cup Maple syrup
Salt to taste
3/4 cup Pine nuts - toasted


In a heavy bottomed pot (dutch oven) , melt butter on
medium heat. When butter starts to brown, add parsnips,
onions and garlic. Cook until onions become translucent
but not brown.

Add nutmeg and chicken stock, bring to a simmer and cook
for 40 minutes or until parsnips are soft. Add crream,
take off heat and puree with hand mixer or blender until
velvety smooth. Add Dijon mustard, maple syrup and salt
to taste, for a spicer taste add more mustard.

Sprinkle pine nuts over each serving.


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