Parsnip Soup

1. 1

   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.

2. 2

   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.

3. 3

   Puree the soup in a blender and return to the pan.

4. 4

   Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.