Cream Of Parsnip Soup

1. 1

   Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.

2. 2

   Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.

3. 3

   Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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