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Norfolk County Ontario’s Garden
Norfolk County Tourism

Description:

Recipe By: St. John’s B&B

 

Ingredients:

 

2 tbsp butter

1 cup chopped onion

½ cup chopped celery

2 cloves garlic, minced

5 cups chicken stock

2 cups peeled and cubed parsnips

½ tsp salt

½ tsp freshly ground black pepper

1 bay leaf

¼ cup whipping cream

1 tbsp snipped fresh chives

 

Method: 

 

In a large saucepan melt butter, add onion, celery and garlic and cook and stir over medium heat for 3-5 minutes or until tender.  Stir in broth, parsnips and bay leaf.  Season lightly with salt and pepper.  Bring to a boil and reduce heat to a simmer.  Cover stock pot and cook for 20-25 minute or until parsnips are very tender.  Remove from heat. Cool slightly (DO NOT DRAIN).  Remove and discard bay leaf.

Transfer half of the parsnip mixture to a blender or food processor.  Cover and blend until smooth.  Repeat with remaining parsnip mixture.  Return all mixture to stock pot, stir in whipping cream, season with salt and pepper.  Cook and stir for 4-5 minutes or until heat through.  Garnish with fresh chives.