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Ingredients

¼ cup butter 1 onion, chopped 1 teaspoon salt 4 cups chicken broth 2 pounds parsnips, peeled and chopped 2 cups low-fat milk salt and ground black pepper to taste

Nutrition Info

249.2 calories carbohydrate: 35.4 g cholesterol: 30.9 mg fat: 10.2 g fiber: 8.1 g protein: 5.8 g saturatedFat: 6 g servingSize: - sodium: 1293.6 mg sugar: 13.5 g transFat: : - unsaturatedFat: : -

Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
Stir garlic into the onion mixture, cook until fragrant, about 1 minute. Add chicken broth and parsnips, bring to a boil. Reduce heat to a steady simmer, cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

6 cups

An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice).