Makes about 4 cups (serves about 4 to 6).
Note: This lush soup tastes plenty rich and is satisfying but, surprisingly, contains no cream. It makes a fine light lunch or supper paired with a green salad and crusty bread. From Beth Dooley.
• 1 tbsp. unsalted butter or vegetable oil
• 1 c. chopped onion
• 1 lb. parsnips, peeled and chopped
• 1 medium-size Yukon Gold potato, peeled and chopped
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• Pinch freshly grated nutmeg
• 3 c. chicken or vegetable stock
• Several shakes of hot sauce, to taste
• Salt and freshly ground pepper, to taste.
• 1/4 c. sliced green onions
• Chopped fresh parsley for garnish
In a large heavy pot over medium heat, melt the butter and saute the onion, parsnips and potato until the potato begins to soften and the onion is translucent, about 8 minutes.
Stir in the thyme, rosemary and nutmeg along with the stock. Bring to a boil, reduce the heat and simmer until the vegetables are very tender, about 20 to 25 minutes. Remove and discard the thyme and rosemary sprigs.
Puree the soup in batches using a blender or immersion blender.
Return the soup to the saucepan to warm through and season to taste with the hot sauce, salt and pepper. Serve garnished with the green onions and parsley.
Nutrition information per 1/6 serving:
Calories 120 Fat 3 g Sodium 80 mg
Carbohydrates 21 g Saturated fat 1 g Calcium 41 mg
Protein 4 g Cholesterol 5 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1½ bread/starch, ½ fat.