Maple Parsnip Soup

(Makes 6 servings)

3 tablespoons olive oil
1 lb parsnips, chopped (2 to 3 parsnips)
1 large onion, chopped
2 cloves garlic, minced
6 cups vegetable or chicken broth
1/4 teaspoon ground nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup
1-1/2 to 2 tablespoons Dijon mustard
Salt, to taste (optional)
Optional garnishes: maple syrup, croutons or toasted pine nuts

Heat oil in a large saucepan. Add parsnips, onions and garlic; sauté until onions are translucent, but not browned. Add broth and nutmeg. Bring to a simmer; cook until parsnips are soft, about 40 minutes.

Remove from heat; stir in evaporated milk. Process in a blender or food processor (in batches, if necessary) until smooth. Add maple syrup and mustard; stir until thoroughly blended. Add salt, if desired. Reheat gently.

Serve with a drizzle of maple syrup, or croutons or toasted pine nuts.

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