Cream of Parsnip Soup With Ginger |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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***Freeze in individual containers if desired.*** Ingredients:
1 onion, chopped |
4 parsnips, peeled and cubed |
1 cup water |
1 tablespoon margarine |
2 tablespoons all-purpose flour |
1 cup low sodium chicken broth |
1 1/2 teaspoons fresh ginger, grated |
3/4 cup 2% milk |
pepper, to taste |
Directions:
1. In saucepan, combine onion, parsnips and first amount of water; simmer covered, for 8 - 10 minutes or until parsnips are tender.
2. Puree in blender and set aside.
3. In saucepan, melt margarine over medium heat; stir in flour and cook for 1 minute.
4. Stir in chicken stock, cook stirring until mixture comes to boil and thickens.
5. Add pureed parsnip mixture, gingerroot, milk and pepper.
6. Stir to mix well.
7. ***Freeze in individual containers if desired.***.
8. Heat through.
9. Serve hot or cold. (If too thick, thin with more milk or stock.).
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