Curried Parsnip And Pear Soup

Description

*** can be frozen up to 4 months ***

Ingredients

• Parsnip
• Carrot
• Onion
• Celery
• Pear
• Sodium-free Vegetable Broth
• Evaporated Skim Milk
• Curry Powder
• Fresh Ground White Pepper
• Nutmeg

Instructions

1. In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf
2. Bring to a boil
3. Reduce heat
4. Simmer, covered for 25 – 30 minutes or until vegetables are very tender
5. Discard bay leaf
6. Stir in evaporated milk, curry powder, pepper and nutmeg
7. Puree in blender until smooth