Yield:
Serves 6 to 8Ingredients
4 tablespoons butter
1 pound parsnips, peeled and cut up
1 cup celery (including leaves), chopped
3 cups chicken stock
3 tablespoons flour
1 cup cold water
1/4 teaspoon grated nutmeg
1 teaspoon salt
2 cups water
pepper
1/3 cup fresh parsley, chopped (or 2 teaspoons dried parsley)
freshly grated Parmesan cheese
Instructions
Melt butter in heavy soup pot and sauté parsnips and celery, stirring with a wooden spoon until the vegetables are coated with butter. Cover and cook over medium heat for 10 minutes, stirring occasionally. Meanwhile, heat the chicken stock in a saucepan, and add after 10 minutes to the soup pot. Stir well and put 1 cup of the soup (including plenty of solids) into a blender or food processor along with the flour, water, nutmeg, and salt. Blend at high speed, and return to the soup pot. Add water and heat to a good simmer for 5 minutes, Season to taste with pepper, Return another cup of soup to the blender and add parsley. Blend well and return the puree to the soup pot. Heat to a simmer. Just before serving, sprinkle with freshly grated Parmesan cheese.
