Parsnip Soup

Roasting the parsnips adds to their deliciously sweet flavor.

21/2 pounds fresh parsnips, peeled
1 tablespoon vegetable oil (we use canola)
3 tablespoons butter
1 cup chopped onions
8 cups vegetable broth (we use 22/3 tablespoons Better Than Bouillon Vegetable Base and 8 cups water)
1/8 teaspoon fresh-grated nutmeg
Dash ground cinnamon
Salt and fresh-ground black pepper, to taste
½ cup cooked and crumbled lean bacon, for garnish
½ cup sour cream, for garnish

Preheat the oven to 400 degrees. Cut the parsnips into 1-inch pieces and place on a jellyroll pan in a single layer. Drizzle with the oil and toss to coat lightly. Roast the parsnips 25 to 30 minutes, stirring occasionally, or until they are lightly browned.

In a large saucepan, melt the butter over medium heat. Saute the onions about 3 minutes or until they begin to take on color. Add the parsnips and saute another 3 minutes. Add the vegetable broth and bring to a boil. Reduce the heat and simmer about 8 minutes or until the parsnips are very tender.

In a food processor fitted with the metal blade or a good blender, puree the soup in batches. Or use an immersion blender. Return the soup to the saucepan and season with the nutmeg, cinnamon, salt and pepper. The soup can be made a day ahead and reheated slowly to a simmer. Garnish each serving with about 1 tablespoon crumbled bacon and 1 tablespoon sour cream, if desired. Makes 8 servings.

Per serving: 199 calories, 45 percent calories from fat, 10 grams total fat, 5 grams saturated fat, 26 milligrams cholesterol, 22 grams carbohydrates, 5 grams total fiber, 8 grams total sugars, 17 grams net carbs, 4 grams protein, 1,179 milligrams sodium.

Found in the Sun-Sentinel.