Luscious Parsnip Soup

• 3 -4 tablespoons olive oil
• 1 lb parsnip, peeled and thinly sliced
• 1 cup celery, chopped
• 3 tablespoons flour
• 14 cup parsley, chopped
• 18 teaspoon white pepper
• 4 cups vegetable broth
• salt
• grated parmesan cheese

1. In a large, heavy saucepan, heat oil then stir in parsnips and celery.
2. Cover and cook over medium-low heat for 10 minutes, stirring several times.
3. Place the cooked vegetables in a blender with the flour, parsley, and white pepper.
4. (Note- can blend at this point at high speed and then freeze this for future use.)
5. Add 3 cups broth and blend at high speed.
6. I do not find it necessary to put all 3 cups of broth in for the blending, thereby cutting down on the mess if using a Cuisinart.
7. Return to saucepan and whisk in remaining broth.
8. Simmer over low heat a few more minutes.
9. Salt to taste.
10. Serve with Parmesan to sprinkle on top.
11. NOTE: the original recipe calls for chicken broth.
12. As I am allergic to all things chicken, I use Rapunzel Vegan Vegetable Buillion exclusively and always receive rave reviews on the taste of the broth.

parsnip, celery, flour, parsley, white pepper, vegetable broth, salt, parmesan cheese

Taken from www.food.com/recipe/luscious-parsnip-soup-283984 (may not work)