Curried Parsnip And Pear Soup

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

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Steps

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In a saucepan , combine parsnips , carrots , onion , celery , pear , vegetable stock and bay leaf.

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Bring to a boil.

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Reduce heat.

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Simmer , covered for 25 - 30 minutes or until vegetables are very tender.

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Discard bay leaf.

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Stir in evaporated milk , curry powder , pepper and nutmeg.

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Puree in blender until smooth.

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Ingredients

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parsnip, carrot, onion, celery, pear, sodium-free vegetable broth, evaporated skim milk, curry powder, fresh ground white pepper, nutmeg