Parsnip and Spinach Cream Soup
- COOK TIME
- 30 Min
There's nothing like a full-flavored soup, and this one delivers surprise goodness for our bodies as well as our taste buds Well, look how strong Popeye is?that's why the kids'll love it, too. Oh!! No parsnips? Use carrots instead. (Parsnips might be a bit sweeter, though.)
What You'll Need
- 1 1/2 pound fresh parsnips, peeled and cut into ½ inch slices
- 1 medium-sized onion, thinly sliced
- 1 celery stalk, thinly sliced
- 1 1/2 quart chicken broth
- 5 ounces (1/2 of a 10-ounce bag) fresh spinach
- 1/4 cup Dijon-style mustard
- 1 1/2 cup heavy cream or half-and-half
- 1/2 teaspoon pepper, or to taste
What to Do
- In a soup pot, cook the parsnips, onion, and celery in the chicken broth. Bring to a boil, then reduce heat to medium and cook for 20 to 30 minutes, or until tender. Remove from heat and stir in the spinach.
- Place the mixture in a blender or food processor and puree until smooth; return the mixture to the pot.
- Stir in the remaining ingredients. Serve hot or chilled.
Notes
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