The Creative Cooking Group enjoyed a four course dinner this week but the highlight was the maple parsnip soup – great nurture food for these cold winter days.

MAPLE PARSNIP SOUP WITH MUSTARD AND PINE-NUTS

(Makes 8 servings.)

Ingredients

1/3 c. butter
1 lb. parsnips, cut into 1/2 inch rounds 2 med. onions, 1/2 inch diced
2 clove garlic, minced
1/4 tsp. nutmeg
6 c. chicken broth
1/2 cup whipping cream
2 tbs. dijon mustard
1/3 c. maple syrup
3/4 c. toasted pine-nuts
salt to taste

Instructions

Melt butter over medium heat in a heavy pan. When it starts to brown, add parsnips, onion and garlic. Cook til onions are translucent but not browned. Add nutmeg and stock. Bring to simmer and cook 40 minutes or until parsnips are soft. Add cream. Take off heat and puree til smooth. Add dijon, syrup, and salt to taste. Sprinkle each serving with toasted pine-nuts