Cream Of Parsnip Soup

• 1 tablespoon butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 pound sliced peeled parsnip
• 1/4 cup dry white wine
• 2 cups water
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 pound peeled baking potatoes, cubed
• 1 bay leaf
• 2 teaspoons fresh lemon juice
• 6 tablespoons reduced-fat sour cream
• 1 tablespoon finely chopped fresh parsley

1. Melt the butter in a Dutch oven over medium-high heat. Add onion, celery, and parsnip; saute 10 minutes. Stir in the wine, scraping pan to loosen browned bits. Add water, salt, pepper, broth, potato, and bay leaf. Bring to a boil; reduce heat to medium. Cook 20 minutes or until the vegetables are tender. Discard bay leaf.
2. Place one-third of vegetable mixture in a blender, and process until smooth. Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in the lemon juice. Spoon 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon sour cream and 1/2 teaspoon parsley.

butter, onion, celery, white wine, water, salt, freshly ground black pepper, chicken broth, baking potatoes, bay leaf, lemon juice, sour cream, parsley

Taken from www.myrecipes.com/recipe/cream-of-parsnip-soup (may not work)