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Parsnip Soup


  • 1 1/2 Tbsp. butter or margarine
  • 6 or 7 parsnips, peeled and chopped
  • 1 tart apple, peeled and chopped
  • 6 cups chicken stock
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  • 3/4 tsp. sage
  • 3 cloves
  • 2/3 cup milk
  • salt and pepper
  • parsley
  • croutons


Melt butter in large saucepan. Add parsnips and apple. Cook, covered, for 10 minutes. Add chicken stock, sage and cloves. Bring to a boil. Simmer, covered, for 30 minutes. Remove cloves. Let cool slightly. Puree mixture in blender or food processor. Return to saucepan. Add milk. Heat gently; do not boil. Season with salt and pepper. Garnish with parsley and croutons. 8 servings.

By Robin from Washington, Ia

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