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Maple Parsnip Soup

Maple Parsnip Soup

  • 1 small sweet onion, chopped
  • 2 celery ribs, chopped
  • 1 tbsp olive oil
  • ½ tbsp fresh grated ginger
  • 4tbsp maple syrup (the darker the better)
  • 3 cups of chicken broth (can use vegetable broth)
  • 1 lb parsnips, peeled and chopped (about 2 large parsnips)
  • ½ cup half-and-half
  • Bacon Croutons(recipe below)

Heat the oil in a large pot over medium heat.  Add onion and celery, sauté for 5-6 minutes or until tender.  Add ginger and maple syrup, sauté another minute. Add parsnips and broth to pot.  Cover pot and bring liquid to a boil.  Lower heat and simmer for 15 minutes or until parsnips are tender.  Remove from heat.

Using a handheld blender, puree soup until smooth.  Return pot to low heat and stir in half-and-half.  When soup is thoroughly heated, serve with bacon croutons sprinkled on top.


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