Cream of Parsnip Soup With Ginger

***Freeze in individual containers if desired.***

• Ready In: 40 mins
• Serves: 5

Ingredients

• 1  onion, chopped
• 4  parsnips, peeled and cubed
• 1  cup water
• 1  tablespoon margarine
• 2  tablespoons all-purpose flour
• 1  cup low sodium chicken broth
• 1 1⁄2 teaspoons fresh ginger, grated
• 3⁄4 cup 2% milk
•  pepper, to taste

Directions

1. In saucepan, combine onion, parsnips and first amount of water; simmer covered, for 8 - 10 minutes or until parsnips are tender.
2. Puree in blender and set aside.
3. In saucepan, melt margarine over medium heat; stir in flour and cook for 1 minute.
4. Stir in chicken stock, cook stirring until mixture comes to boil and thickens.
5. Add pureed parsnip mixture, gingerroot, milk and pepper.
6. Stir to mix well.
7. ***Freeze in individual containers if desired.***.
8. Heat through.
9. Serve hot or cold. (If too thick, thin with more milk or stock.).