Cream of Parsnip Soup With Ginger

1. 1

   In saucepan, combine onion, parsnips and first amount of water; simmer covered, for 8 - 10 minutes or until parsnips are tender.

2. 2

   Puree in blender and set aside.

3. 3

   In saucepan, melt margarine over medium heat; stir in flour and cook for 1 minute.

4. 4

   Stir in chicken stock, cook stirring until mixture comes to boil and thickens.

5. 5

   Add pureed parsnip mixture, gingerroot, milk and pepper.

6. 6

   Stir to mix well.

7. 7

   ***Freeze in individual containers if desired.

8. 8

   ***.

9. 9

   Heat through.

10. 10

    Serve hot or cold.

11. 11

    (If too thick, thin with more milk or stock.

12. 12

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.