Parsnip Soup

• 1 tbspvegetable oil
• 2 cupsyellow onion, chopped
• 1/2 cupcelery, chopped
• 3 clovesgarlic, or 3/4 teaspoon garlic powder
• 1/2 tspsalt
• 1/2 tspblack pepper
• 3 cupsparsnip, about 1 pound
• 1 cuprusset potato, peeled and cubed
• 4 cupsvegetable broth
• 1 cupwater
• to taste margarine
• to taste butter

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.

3. 3

   Add the garlic, salt, and pepper; cook for1 minute.

4. 4

   Stir in the parsnips, potato, broth, and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft.

5. 5

   Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.

6. 6

   Purée the soup in batches in a blender, using the manufacturer's directions for puréeing hot liquids.

7. 7

   Heat the soup before serving, stirring in water if it seems too thick.