Parsnip Soup

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            FOOD FUNNY
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Thanks to A.J. Allred for this one:

Female customer to waiter: "I'm going to order a broiled skinless
chicken breast, but I want you to bring me lasagna and garlic
bread by mistake."

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            TODAY'S RECIPE
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You can use any root vegetable, or combination of the same, in
place of the parsnips in this quick soup, but I'm particular to the
subtle sweetness of parsnips.

Parsnip Soup

3 Tbs (45 ml) butter
1 onion, chopped
2 cups (500 ml) peeled, diced parsnips
1 Tbs (15 ml) all-purpose flour
4 cups (1 L) vegetable or chicken stock
4 sprigs parsley
1 bay (laurel) leaf
1/4 tsp (1 ml) dried thyme
A grating of nutmeg
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream, half-and-half, or milk
Chopped parsley for garnish

Heat the butter in a pot over moderate heat and saute the onion
and parsnips for 5 minutes. Stir in the flour and cook for 3 minutes.
Add the stock, parsley, bay leaf, thyme, nutmeg, salt, and pepper
and bring to a boil, stirring frequently. Reduce the heat and simmer
until the parsnips are tender, 15 to 20 minutes. Discard the bay
leaf and puree the soup in an electric blender or food processor.
Return to the pot and stir in the cream. Serve garnished with
chopped parsley. Serves 4 to 6.
Received on Fri Oct 20 07:26:56 2006