Maple Parsnip Soup

- 1 Tbsp canola oil (15 mL)
- 1 lb parsnips, scrubbed, trimmed and cut into 1/2" (1 cm) slices (450 g)
- 1 large onion, chopped (1)
- 2 cloves garlic, minced (2)
- 6 cups no salt added chicken broth (1.5 L)
- 3/4 cup 1% milk or evaporated skim milk (175 mL)
- 1/3 cup pure maple syrup (75 mL)
- 2 Tbsp grainy or regular Dijon mustard (30 mL)
- 1/4 tsp iodized salt (1 mL)
- Drizzle of pure maple syrup (optional)
- 1/2 cup croutons (125 mL)
1. Heat oil in a large saucepan over medium heat; add parsnips, onion and garlic. Cook stirring frequently, for 5 minutes.
2. Add broth; bring to a boil, cover, reduce heat and simmer until parsnips are tender, about 20 minutes.
3. Remove from heat; using a hand held immersion blender, puree the soup or transfer to a blender or food processor and puree in smaller batches, then return soup to saucepan.
4. In a small bowl, whisk together the milk, maple syrup and mustard until thoroughly blended. Add mixture to the soup, whisking to combine. Add salt and gently reheat soup.
5. Spoon soup into serving bowls. If desired, garnish with a drizzle of maple syrup and/or croutons.