Ingredients
1 lb Parsnips - peeled and cut into 2" pieces
1.5 TBS unsalted butter
Medium onion - chopped
2 cloves garlic - chopped
4c chicken broth - Kitchen Basics
1/2 cup half & half
2-3 tsp kosher salt
1/2 - 1/4 tsp ground ginger
pinch allspice
pinch white pepper (opt)
Preparation
Bring first five ingredients (through broth) to a boil in a four liter stock pot; reduce heat to low and simmer for 20 minutes until parsnips are tender.
Puree soup with hand held blender.
Mix in remaining ingredients to taste and blend to desired consistency.
