Ginger-Parsnip Soup With Bacon-Parmesan Crisps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
bacon-parmesan crisps |
Directions:
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.
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