Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 3 cups, serving 2
Ingredients
1/2 cup finely chopped onion
1 garlic clove, minced
1 teaspoon minced peeled gingerroot
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/8 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices (about 2 cups)
2 cups chicken broth
freshly grated nutmeg to taste
Preparation
In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.
