Luscious Parsnip Soup

An amazingly delicious soup, from Hollyhocks and Radishes.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 3 -4  tablespoons olive oil
• 1  lb parsnip, peeled and thinly sliced
• 1  cup celery, chopped
• 3  tablespoons flour
• 1⁄4 cup parsley, chopped
• 1⁄8 teaspoon white pepper
• 4  cups vegetable broth
•  salt
•  grated parmesan cheese

Directions

1. In a large, heavy saucepan, heat oil then stir in parsnips and celery. Cover and cook over medium-low heat for 10 minutes, stirring several times.
2. Place the cooked vegetables in a blender with the flour, parsley, and white pepper. (Note- can blend at this point at high speed and then freeze this for future use.) Add 3 cups broth and blend at high speed. I do not find it necessary to put all 3 cups of broth in for the blending, thereby cutting down on the mess if using a Cuisinart.
3. Return to saucepan and whisk in remaining broth. Simmer over low heat a few more minutes. Salt to taste.
4. Serve with Parmesan to sprinkle on top.
5. NOTE: the original recipe calls for chicken broth. As I am allergic to all things chicken, I use Rapunzel Vegan Vegetable Buillion exclusively and always receive rave reviews on the taste of the broth.