Ginger-Parsnip Soup With Bacon-Parmesan Crisps

Yield:

Makes 4 servings (about 5 cups soup)

Recipe from

Recipe Time

Total: 1 Hour, 10 Minutes

Ingredients

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

Preparation

1. 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.

2. 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.

Note:

February 2010