Cream of Parsnip Soup With Ginger

• 1 onion, chopped
• 4 parsnips, peeled and cubed
• 1 cup water
• 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 1 cup low sodium chicken broth
• 1 12 teaspoons fresh ginger, grated
• 34 cup 2% milk
• pepper, to taste

1. In saucepan, combine onion, parsnips and first amount of water; simmer covered, for 8 - 10 minutes or until parsnips are tender.
2. Puree in blender and set aside.
3. In saucepan, melt margarine over medium heat; stir in flour and cook for 1 minute.
4. Stir in chicken stock, cook stirring until mixture comes to boil and thickens.
5. Add pureed parsnip mixture, gingerroot, milk and pepper.
6. Stir to mix well.
7. ***Freeze in individual containers if desired.
8. ***.
9. Heat through.
10. Serve hot or cold.
11. (If too thick, thin with more milk or stock.
12. ).

onion, parsnips, water, margarine, flour, chicken broth, fresh ginger, milk, pepper

Taken from www.food.com/recipe/cream-of-parsnip-soup-with-ginger-297069 (may not work)