Cream Of Parsnip Soup With Ginger
|Onion/2 whites of leeks||1 , chopped|
|Parsnips||10 Ounce, peeled and cubed (4 Medium Or About 280 Gm)|
|Water||1 Cup (16 tbs)|
|Soft margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Chicken stock||1 Cup (16 tbs)|
|Grated ginger||1 1⁄2 Teaspoon|
|2% milk||3⁄4 Cup (12 tbs)|
|White pepper||To Taste|
In saucepan, combine onion, parsnips and water; simmer, covered, for 8 to 10 minutes or until parsnips are tender.
Puree in blender or food processor and set aside.
In saucepan, melt soft margarine over medium heat; stir in flour and cook for 1 minute.
Stir in chicken stock and cook, stirring, until mixture comes to boil and thickens.
Add pureed parsnip mixture, gingerroot, milk, and salt and pepper to taste.
Stir to mix well and heat through.
Serve hot or cold.
(If too thick, thin with more milk or chicken stock.)