Directions:
In a heavy saucepan cook the onion, garlic, ginger root, carrot, celery, and thyme in the butter over moderately low heat, stirring, until onion is softened. Add parsnips and broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and
return to the pan. Stir in nutmeg, enough water to thin the soup to desired consistency if necessary, and salt and pepper to taste.
Ingredients:
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1 teaspoon minced peeled gingerroot
- 1/2 cup thinly sliced carrot
- 1/2 cup thinly sliced celery
- 1/8 teaspoon dried thyme, crumbled
- 2 tablespoons unsalted butter
- 3/4 pound parsnips (about 3), peeled and cut into 1/8- inch slices (about 2 cups)
- 2 cups chicken broth
- freshly grated nutmeg to taste
