Luscious Parsnip Soup

1. 1

   In a large, heavy saucepan, heat oil then stir in parsnips and celery.

2. 2

   Cover and cook over medium-low heat for 10 minutes, stirring several times.

3. 3

   Place the cooked vegetables in a blender with the flour, parsley, and white pepper.

4. 4

   (Note- can blend at this point at high speed and then freeze this for future use.)

5. 5

   Add 3 cups broth and blend at high speed.

6. 6

   I do not find it necessary to put all 3 cups of broth in for the blending, thereby cutting down on the mess if using a Cuisinart.

7. 7

   Return to saucepan and whisk in remaining broth.

8. 8

   Simmer over low heat a few more minutes.

9. 9

   Salt to taste.

10. 10

    Serve with Parmesan to sprinkle on top.

11. 11

    NOTE: the original recipe calls for chicken broth.

12. 12

    As I am allergic to all things chicken, I use Rapunzel Vegan Vegetable Buillion exclusively and always receive rave reviews on the taste of the broth.

* Per serving · 4 servings · Values may vary.

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