- 1 small sweet onion, chopped
- 2 celery ribs, chopped
- 1 tablespoon olive oil
- 1 tablespoon grated fresh ginger
- 2 tablespoons maple syrup
- 1 (32-oz.) container chicken broth
- 1 pound parsnips, peeled and chopped
- 1/2 cup half-and-half
- Salt to taste
- Bacon-Parmesan Crisps
How to Make It
Sauté first 2 ingredients in hot oil in a Dutch oven over medium heat 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and sauté 1 minute. Stir in broth and parsnips; cover and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 18 to 20 minutes or until parsnips are tender. Remove from heat, and let cool 10 minutes.
Process parsnip mixture with a hand-held blender 1 minute or until smooth. Stir in half-and-half; cook over low heat 2 to 4 minutes or until thoroughly heated. Season with salt to taste. Serve with Bacon-Parmesan Crisps.